Add 16 oz. gnocchi to 4 quarts of rapidly boiling slightly salted water. Boil for 3-4 minutes or until gnocchi float to the top while stirring occasionally. Drain in a colander.

In a sauce pan, heat the olive oil. Add pesto sauce and pignoli nuts and cook for 1 minute. Pour the cream into the pan and bring to boil, reduce heat and simmer for 5 minutes. Add the cheese, stirring to prevent lumps. Serve the sauce over the cooked gnocchi.