In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season chicken breasts with salt and pepper, then sear for 5-6 minutes on each side until golden brown and cooked through. Remove and let rest.

Lower the heat to medium and add minced garlic to the skillet, sautéing for 1-2 minutes until fragrant. Stir in lemon zest and juice, then add heavy cream. Whisk continuously for 3-4 minutes to thicken the sauce.

In a pot, bring salted water to a boil. Add gnocchi and cook for 2-3 minutes until they float to the surface. Use a slotted spoon to add them to the lemon cream sauce, allowing them to soak for 2 minutes.

Slice the rested chicken and return it to the skillet with the gnocchi and sauce. Toss gently to coat and heat through for another 2-3 minutes.

Taste and adjust seasoning if necessary. Serve warm, garnished with parsley or basil.