Bring a large pot of salted water to a boil for gnocchi.
Remove excess oil from pesto jar. Discard or save for later use in dressings or marinades, or your Insalata Caprese.
In a large saucepan, bring cream to a simmer. Turn off heat. Stir in pesto sauce.
Cook gnocchi 3-4 minutes, or until they float to the top. With a slotted spoon, transfer gnocchi to saucepan. Stir to coat. Sauté with sauce for 1 minute to marry flavors.
Sprinkle with Parmesan and serve.
