Allow the gnocchi to cool and store them in an air-tight container in the fridge for 3-4 days. We love these Snapware glass spill-proof containers. This dish reheats very well, but the gnocchi will absorb a lot of the creamy pesto sauce. If you plan to make it ahead of time, either 1) add an extra 1/4 cup of heavy cream in the initial cooking process (I'd also add an extra tbsp of pesto), or 2) reheat with a splash of heavy cream. If you're making this to serve later, you can skip the step of toasting the gnocchi. The crispy gnocchi texture doesn't last when reheated.