Fry gnocchi: Heat a large nonstick pan or cast-iron skillet on high heat. Let butter foam shortly. Fry dumplings on medium-low heat, stirring a few times in between, until golden and crispy on both sides. They should remain fluffy on the inside, don’t overcook them.
Mix heavy cream and pesto.
Finish: Pour sauce over gnocchi in the pan and stir gently to coat the dumplings with the sauce. Add a pinch of salt if necessary. Sprinkle with Parmesan if desired. Serve immediately.
Either refrigerated, frozen, or vacuum-packed. Not dried ones.