Creamy pesto gnocchi with green beans and ricotta

1 lb. gnocchi
kosher salt and pepper
1/2 lb. green beans, cut into 1/2 inch pieces (about 2 cups)
1 8-ounce container store-bought pesto (about 1 cup)
1/4 cup heavy cream
1/4 cup ricotta

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 1 tablespoon salt. Add the green beans and cook until tender, 3 to 4 minutes; drain.
Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes. Divide among the bowls and top with the green beans, ricotta, and 1/4 teaspoon pepper.