crisp gnocchi pesto with tomatoes and goat cheese

Wednesday, November 7, 2012

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.


  1. This looks incredibly delicious! I might give it a try later this week. I've slowly begun to fall in love with goat cheese as well. Yum! :)

  2. YUM!! This looks absolutely delicious! :)
    xo TJ