1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions (usually 2–3 minutes, or until they float). Reserve a small splash of pasta water, then drain.

2. In a large skillet over medium-low heat, warm the olive oil. Add the garlic and cook for 20–30 seconds until fragrant (don’t let it brown).

3. Pour in the heavy cream and warm gently until it’s steaming with tiny bubbles at the edges (avoid a hard boil).

4. Reduce heat to low. Stir in the pesto until the sauce turns evenly green and glossy.

5. Add the cooked gnocchi and toss gently to coat. If the sauce feels too thick, loosen with 1–2 tablespoons reserved pasta water.

6. Fold in the cherry tomatoes and warm for 60–90 seconds (keep them juicy, not collapsed).

7. Remove from heat. Stir in Parmesan a little at a time until the sauce is silky. Season with salt and plenty of black pepper to taste.

8. Serve immediately, topped with fresh basil and extra Parmesan if you like.