Crisp Gnocchi Pesto with Tomatoes and Goat Cheese - Rachael Ray Every Day

    Crisp Gnocchi Pesto with Tomatoes and Goat Cheese

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

    Ingredients

    • 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

    Preparation

    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.