Crisp Gnocchi Pesto with Tomatoes and Goat Cheese

Crisp Gnocchi Pesto with Tomatoes and Goat Cheese
  • Cook Time
  • Prep Time
  • 4Servings


  • 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 package (16 oz.) gnocchi
  • 1/2 pint grape tomatoes, halved lengthwise
  • 1 package (3.5 oz.) goat cheese, crumbled


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.

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.