Italian Chicken and Dumplings

1. Boil water. Cook gnocchi till they float. Remove, discard water, and set aside.
2. Dice chicken breasts, season with salt and pepper. Cook in a hot skillet with the extra virgin olive oil. Remove chicken, wipe out pan.
3. Add 2 tablespoons butter to the pan. Add the carrot, peeled and sliced, sliced celery, sliced mushrooms, and Italian Seasonings. Stir fry to cook veggies.
4. Add the flour, stir to coat. Increase heat.
5. Stream in 1 1/2 cups chicken broth. Whisk to dissolve all the flour, then reduce heat when it thickens.
6. In a cup, mix the remaining 1/2 cup chicken broth and pesto. Pour into the skillet and mix well. Let simmer till thick.
7. In a second skillet, melt remaining 2 tablespoons butter and add 2 teaspoons lemon juice. Pan fry gnocchi for extra flavor. Toss with parsley.
7. To serve, place 1/2 cup gnocchi in the bottom of individual bowls. Top with 1/2 cup chicken, pour sauce over top.
8. If desired, garnish with parmesan cheese.