crisp gnocchi pesto with tomatoes and goat cheese

When Harley and I were in Italy a few years ago, I was introduced to gnocchi. I've never had it quite the same since then (I mean, you can't compete with real Italian pasta), but this is a fabulous stand-in. Also, goat cheese was not something I had ever really eaten before moving to Virginia, but my aunt cooks with it weekly. It's definitely growing on me.  ------ Crisp Gnocchi Pesto with Tomatoes and Goat Cheese From Rachael Ray 4 cups baby spinach, loosely packed 1/3 cup slivered almonds or pine nuts 1 clove garlic 1/2 lemon, juiced 1/3 cup (we use a little less--maybe 1/4 cup) plus 1 1/2 tbsp olive oil 1/2 cup parmesan cheese salt and pepper 1 package (16 oz.) gnocchi 1/2 pint grape tomatoes, halved 1 package (3.5 oz.) goat cheese, crumbled 1. Use a food processor (blender will also work) to puree the spinach, nuts, garlic and lemon juice. With the machine running, gradually pour in 1/3 cup oil until smooth. Pulse in 1/2 cup parmesan. Season with salt and pepper. Taste and add more lemon juice if you want.  2. In a large skillet, heat the remaining 1 1/2 tbsp oil over medium high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, 3-4 minutes. Turn and cook, tossing occasionally, until golden all over, about 2 minutes. Remove from heat and stir in pesto mixture and tomatoes. Top with crumbled goat cheese.