1. Cook gnocchi according to package instructions, then reserve 1/2 cup cooking liquid and drain. Set aside.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high until shimmering. Add snap peas and onions and cook, stirring occasionally, until just tender, 3 to 5 minutes.
3. Add chicken, gnocchi, and reserved cooking liquid to skillet and toss to coat, then season with salt and pepper to taste. Divide among bowls and sprinkle with goat cheese and basil.
Hannaford fresh Magazine, May-June 2022