Bring a large pot of well-salted water to a rolling boil and add the gnocchi, cooking according to package instructions for 2-3 minutes until they float. Reserve pasta water and drain.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté minced garlic for 1-2 minutes until fragrant and golden.

Reduce heat to low and pour in 1 cup of heavy cream. Let it simmer for 3-4 minutes until slightly thickened.

Gradually whisk in ½ cup of grated Parmesan cheese until melted and sauce is smooth, stirring for another 1-2 minutes.

Stir in ½ cup of fresh basil pesto and a pinch of black pepper, mixing well. Let simmer for another minute.

Add the gnocchi to the sauce, tossing to coat. If too thick, use reserved pasta water to adjust consistency.

Stir in 1 tablespoon of lemon juice to enhance the flavor, and adjust seasoning if needed.

Serve topped with extra Parmesan and lemon zest on warm plates.