In a large skillet, melt the butter. Add the mushrooms and sauté until soft.

Add the pesto and cream cheese. Mix until the cream cheese has melted. Add the wine, half and half, salt and pepper. Bring to a boil. Lower the heat and add the gnocchi. Mix.

Cover the pot and allow to cook on low heat for seven to 10 minutes.

Serve with fresh Parmesan cheese.