Crisp Gnocchi Pesto with Tomatoes and Goat Cheese

23 Sep


this recipe had a lot of potential.   it didnt really live up to it though.   it was pretty heavy  — too much goat cheese (if there is such a thing)  and too much pesto — maybe if i had used 2 packages of gnocchi it would have been better?  who knows..



Crisp Gnocchi Pesto with Tomatoes and Goat Cheese



  • 4 cups (about half a 5-oz. pkg.) baby spinach, loosely packed
  • 1/3 cup slivered almonds, toasted
  • 1 clove garlic, chopped
  • 1/2 lemon, juiced
  • 1/3 cup plus 1 1/2 tbsp. EVOO
  • 1/2 cup grated parmesan cheese
  • Salt and pepper
  • 1 pkg. (16 oz.) gnocchi
  • 1/2 pt. grape tomatoes, halved lengthwise
  • 1 pkg. (3.5 oz.) goat cheese, crumbled


  1. Using a food processor, puree the spinach, almonds, garlic and 1 tbsp. lemon juice. With the machine on, gradually pour in 1/3 cup EVOO until smooth. Pulse in 1/2 cup parmesan; season with salt and pepper. Taste and add more lemon juice if desired.
  2. In a large skillet, heat the remaining 1 1/2 tbsp. EVOO over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, 3 to 4 minutes; turn and cook, tossing occasionally, until golden all over, about 2 minutes. Stir in the tomatoes and cook until heated through, about 2 minutes. Remove from the heat and stir in the pesto. Top with the goat cheese.

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