Chicken and Gnocchi with Spinach Pesto

My husband discovered Gnocchi with pesto while we were in Florence.  He ate it everyday while we were in Florence.  He just couldn't get enough of it!  So here's a version that I started making when we came home.  It's always a hit on Gnocchi and Pesto night!  To make this dish you will need:
1 package of thin sliced chicken breasts (should be 4 or 5 cutlets)
1 cup Panko bread crumbs
1/2 cup egg beaters
1/4 cup parmesan cheese
Salt and Pepper
Pam
2 packages of Gnocchi

2 cups fresh spinach leaves

1/2 cup flat leaf parsley

1/2 cup walnuts

1/4 cup Parmesan cheese, grated

3 cloves of garlic
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1.)  Pre-heat oven to 425 degrees.

2.)  Put the egg beaters in a bowl.  On a paper plate, mix the Panko and Parmesan cheese.  Season with salt and pepper.  Line a cookie sheet with aluminum foil and lightly spray the surface.

3.)  Dip the chicken into the egg mixture, then dredge into the breadcrumb mixture so that it's well coated.  Place on cookie sheet. When all the chicken pieces are coated, lightly spray with the non-stick cooking spray.   Bake for about 20 minutes until just cooked through. (these will dry easily so try not to overcook.

4.)  In the meantime, cook the gnocchi according to package directions.

5.)  To make the pesto put the spinach leaves, parsley, walnuts, parmesan cheese, garlic olive oil, salt and pepper and process to a fine paste.  Taste and adjust seasonings.

6.)  Reserve a half cup of the pesto.  In the pan you cooked the gnocchi, combine the pesto with the warm gnocchi.

7.)  To plate, spoon some of the gnocchi into a bowl.  Top with a chicken cutlet and a bit of the reserved pesto.