Heat olive oil in an oven-safe skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Cook until browned and mostly cooked through, 5–7 minutes.

Add uncooked gnocchi and cherry tomatoes to the skillet with the chicken. Pour in the light cream and pesto, stirring until evenly coated. Gently fold in the spinach or kale until slightly wilted.

Let the mixture simmer for about 3–4 minutes, stirring occasionally, until the sauce slightly thickens and the gnocchi begin to soften.

Sprinkle mozzarella and Parmesan over the top (no need to mix in — the cheese melts beautifully this way). Transfer the skillet to the oven and bake at 400°F for 10–12 minutes, or until bubbly and golden on top.

Remove from oven and let rest for 5 minutes before serving. Garnish with extra Parmesan or fresh basil if desired.