1 Heat the butter in a large frying pan and cook the chicken pieces until tender and cooked through. Keep warm.
2 Bring a large pan of water to a boil and add the gnocchi, a few at a time. Cook until they rise to the surface, then cook for another 50-60 seconds; remove with a slotted spoon to a large bowl and keep warm while cooking the remaining gnocchi.
3 Cook the beans in boiling salted water for 3-4 minutes, until tender. Drain well.
4 Carefully stir the pesto into the gnocchi, followed by the chicken and beans. Season to taste with salt and pepper. Garnish with olives and serve immediately.