Fry the gnocchi in a little oil until golden brown, remove from the pan and keep warm. Cut the schnitzel into narrow strips, fry, season with salt and pepper, dust with flour and sweat. Deglaze with the broth and cream and simmer for about 5 minutes.
Cut the spring onions into small rings and add to the meat with the peas. Simmer again for about 5 minutes. Stir in the pesto and fold the gnocchi into the mixture.