Add the butter to the same skillet over medium-high heat. Once melted, saute the shallot and garlic until fragrant, about 1 - 2 minutes.
Deglaze the skillet with white wine, chicken stock and add the zest + juice of 1 lemon.
While the skillet deglazes and the juices reduce, bring a pot with water to a rolling boil and cook the gnocchi until they're floating, about 4 minutes.
Remove the gnocchi with a slotted spoon and add right into the skillet with drained capers, heavy cream, salt, pepper, and cooked chicken. Make sure to stir until every piece of chicken and gnocchi is covered in the skillet sauce.
Serve immediately with shaved parmesan and Italian parsley.
Recipe by Slice of Jess at https://sliceofjess.com/bite-sized-chicken-piccata-with-potato-gnocchi-pillows/