In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the boneless, skinless chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes until they are golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set it aside on a plate, leaving any juices in the pan.

In the same skillet, add another tablespoon of olive oil and increase the heat to medium-high. Once hot, add the potato gnocchi. Sauté the gnocchi for about 3-4 minutes, stirring occasionally, until they develop a nice golden crust. When finished, take the gnocchi out of the skillet and set aside with the chicken.

Lower the heat to medium and add the minced garlic to the remaining oil in the skillet. Sauté the garlic for 1-2 minutes, stirring frequently, until fragrant but not browned. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, then stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Return the cooked chicken and gnocchi to the skillet, tossing everything together to coat in the luscious sauce. If desired, add a handful of spinach or kale to the skillet and stir gently for 1-2 minutes, just until the greens are wilted and tender.

Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes if you prefer some heat. Serve the creamy gnocchi skillet hot, garnished with extra Parmesan cheese and fresh herbs.