Gnocchi with Spinach Pesto
4 cups fresh spinach leaves
1 tbsp lemon juice
2 cloves of garlic, minced
1/4 cup olive oil
1/4 cup parmesan cheese
1/4 cup almonds
1 box whole wheat gnocchi
1 cup grape tomatoes, cut in half lengthwise
1/4 cup feta cheese
Blend all pesto ingredients in a food processor. You are supposed to add the oil last, but my food processor is small and it wouldn't blend up right without the oil being added at the beginning.
Drop the gnocchi in a pot of boiling water. Boil for 3 to 4 minutes, or until gnocchi float to the top of the pot. Drain.
Heat 1 tbsp of oil in a skillet, add the cooked gnocchi, and cook for 2 minutes, or until gnocchi is golden brown. Gnocchi will stick to the skillet. Add tomatoes, cook for another 2 minutes or until tomatoes are heated through and starting to soften.
Mix half the pesto with the gnocchi and spinach mixture, top with cheese and serve.
Freeze remaining pesto.