In a dry skillet on medium high heat add in the pine nuts and cook, gently stirring for approximately 3-5 minutes until they are golden in color and smell nutty. Keep an eye on them to ensure that they don’t burn. Transfer the toasted pine nuts to a bowl or plate and set aside.

Add the butter to the skillet on medium high heat, once melted add in the minced garlic and stir for 2 minutes until fragrant.

Add in the heavy cream and bring to a gentle simmer before stirring in the pesto, salt and pepper. Stir and leave to simmer and thicken for 2 minutes.

Add in the cooked gnocchi and stir to ensure that they are all well coated in the sauce. If the sauce is too thick add a splash of pasta water to thin it out. Add half of the pine nuts and stir so they are mixed in with the gnocchi and then using the remaining pine nuts as garnish to finish the dish along with a sprinkle of fresh grated parmesan