Instructions

1. Place a large pot of water to boil.
2. Heat a deep skillet with 1 tablespoon of the olive oil over medium-high heat. Add the chicken and cook until lightly browned on all sides. Remove from the skillet to a plate and return the skillet to the heat. Add another tablespoon of olive oil and 2 tablespoons of the butter to the skillet. When the butter is melted, add the mushrooms, carrots, celery and onion. Season with salt and pepper. Cook for 5 minutes until the vegetables are softened. Sprinkle in the flour and cook for 2 minutes. Whisk in 2 1/2 cups of the chicken stock and add the chicken and any accumulated juices back into the pan. Cook until the sauce has thickened and the chicken has cooked through, about 5-7 minutes.
3. Place the remaining 1/2 cup of chicken stock in a food processor. Add the basil, parsley, pine nuts and parmesan. Season with salt and pepper. Turn on the food processor and stream in the remaining 3 tablespoons of olive oil.
4. In a skillet over medium heat, melt the remaining 3 tablespoons of butter. Add in the lemon zest.
5. Salt the boiling water and add the gnocchi. Cook until they float to the surface, then drain and add to the skillet with the lemon butter. Cook in the butter until lightly golden at the edges, 2-3 minutes.
6. Remove the chicken from the heat and stir in the pesto sauce. Serve in shallow bowls topped with the lemon-butter gnocchi.