Creamy Pesto Gnocchi with Green Beans and Ricotta

I got this recipe from Real Simple Magazine and it was very good, but I didn't take any pics!

1lb gnocchi (refrigerated or frozen)
1/2lb green beans, cut into 1/2in pieces, about 2 cups
8oz container store bought pesto (about 1 cup) - I use Buitoni
1/4cup heavy cream
1/4cup ricotta
Salt and Pepper

Cook the gnocchi according to the package directions. Drain and return them to the pot.
Meanwhile, bring a large saucepan of water to a boil and add 1tbs salt. Add the green beans and cook until tender, 3-4 minutes; drain.
Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2-3 minutes. Divide among bowls and top with the green beans, ricotta, and pepper.

Enjoy!