1.Cook gnocchi in a large saucepan of boiling water for 1 minute or until gnocchi float to the surface; drain.
2.Heat olive oil in a large frying pan over medium heat; cook lamb cutlets for 3 minutes each side or until cooked as desired. Remove from pan. Cover and rest 5 minutes.
3.Add wine to same pan; bring to the boil. Reduce heat and simmer until wine has reduced by about one third. Stir in pesto and cream; simmer until sauce thickens slightly. Add gnocchi and stir until heated through. Season to taste.
4.Serve lamb on gnocchi, topped with basil leaves.