1. In a pot of boiling salted water, cook the gnocchi for 9 minutes. When they float, they are cooked. Drain.

2. In a blender, whip the cream cheese to soften it. Add the parsley, chives, and cream, and mix to obtain a homogeneous preparation. Season with salt and pepper.

3. In a skillet, heat the butter. Add the onion and cook for 3 minutes. Add the chicken and cook for 5 minutes.

4. Add the seasoned cream cheese, mix, and reduce over low heat. Add the drained gnocchi. Cover and heat over low heat for 5 minutes. Serve with black olive tapenade.