Cook the gnocchi

• Bring a pot of salted water to a boil.
• Add the gnocchi and cook until they float to the surface.
• Drain, reserving a splash of the cooking water.

Warm the beans

• Rinse the cannellini beans well.
• Warm them gently in a pan or in the pot with the drained gnocchi.

Make the sauce creamy

• Warm the Alfredo sauce in a pan over low heat.
• Stir in the sour cream until smooth.
• Add the grated Romano cheese and whisk until melted and glossy.

Combine

• Add the gnocchi and beans to the sauce and toss to coat.
• Loosen with a splash of cooking water if needed, then season with salt and pepper.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Season the chicken with salt and pepper and sear until golden and cooked through, turning once.

Serve

• Plate the creamy gnocchi and beans.
• Serve the chicken on the side and finish with extra Romano cheese.