Gnocchi You Say?

I made a new recipe, yes one of Rachaels, that we didn't have time for Tuesday.  Between practices and games, a quick pot of spaghetti won out at 8:30 p.m.  However, after having experimented with three ingredients I have never worked with before, it was probably a good thing I moved the menu to lunch for Shane and I.

Ingredient #1:  gnocchi:  Potato dumplings that I thought you would find in the refrigerated section but no they are on the shelf around the pasta area.  Interesting little things.  Fixed by frying in a pan with olive oil until crisp.

Ingredient #2:  pesto:  made from spinach, olive oil, garlic, and almonds pureed til smooth and yummy

Ingredient #3:  goats cheese:  Interesting flavor to say the least...a mix between ricotta cheese and cream cheese

Recipe:

Crisp Gnocchi With Tomatoes and Goat Cheese

4 C baby spinach
1/3 C slivered almonds
1 Clove garlic, chopped
1/2 lemon, juiced
1/3C plus 1 1/2 TBSP EVOO (extra virgin olive oil)
1/2 C grated parmesan cheese
S & P
1 pkg (16oz) gnoochi
1/2 pt grape tomatoes halved
1 pkg goat cheese, crumbled

Using food processor puree the spinach, almonds, garlic and 1 tbsp lemon juice.   While machine is on, gradually add in 1/3 C EVOO until smooth.
Pulse in 1/2 parmesan; season with S & P.  Add more lemon juice if desired.

In lg skillet heat remaining EVOO over med/high heat.  Add the gnocchi in a single layer and cook undisturbed until golden and crisp, 3 to 4 min.  Turn and cook tossing until golden all over, about 2 min.

Remove from heat and stir in pesto.  Top with goat cheese

REVIEW:

Good recipe.   Probably not one I would fix for dinner as it didn't make much.  Basically enough for two people.  It would make a great luncheon recipe for a group of women.

Suggestions:    Do not use a small food processor that I attempted to use.  Beg, borrow, or buy a big one!  


Happy Cooking.....Foodaloo