Gnocchi with Pesto Chavrie and Grape Tomatoes

Gnocchi with Pesto Chavrie and Grape Tomatoes

Ingredients

1 package potato gnocchi

1 pint grape tomatoes

4 oz. chavrie (soft mild goat cheese)

1/2 c. basil leaves

1 Tbsp. plus 2 tsp. olive oil, divided

3 cloves garlic, peeled, 1 crushed

1 lb. frozen cooked shrimp, thawed

1 Tbsp. fat free half and half

salt, pepper, and oregano to taste

Directions

Place the basil, 2 cloves garlic, and 2 Tbsp. olive oil in the bowl of a food processor, or a container for an immersion blender. Puree until basil and garlic is a fine paste. Add the chavrie and gently combine. Set aside. Heat the remaining olive oil in a large non-stick skillet and add the remaining garlic (crushed). Add the tomatoes and spices and cook, shaking the pan occasionally to get even cooking. While the tomatoes are cooking, start cooking the gnocchi. Add the shrimp to the tomatoes, and heat through. Then, add the goat cheese/basil mixture, and stir until evenly coated, and then add the fat free half and half. Drain gnocchi, and serve shrimp and tomatoes on the gnocchi.