In a medium mixing bowl, use a hand mixer to whip together the cream cheese and goat cheese until combined, smooth and fluffy. 

Fold in the chopped red peppers (reserving approximately 1 teaspoon for garnish), sun dried tomatoes and lemon zest. Season with salt and pepper.

Transfer dip to a small baking dish or bowl, and use a knife or offset spatula to smooth edge to edge. Create a swirl crevice in the top of the dip. 

Spoon the pesto into the prepared swirl, garnish with remaining red pepper, and set aside. 

In a medium skillet, add the olive oil and set over medium heat. When the oil is shimmering, add the garlic paste and gnocchi. Toss to coat; saute over medium heat until golden brown and crispy. Season with salt. 

Serve dip with crispy gnocchi, with additional crackers or breadsticks, if desired.