by Deb Wise | Our shortcut version of Spain’s beloved romesco sauce boasts all the smoky flavor of the original with a fraction of the prep time. Gluten Free? We like the cauliflower gnocchi from Trader Joe’s.

Active Time: 15 Mins
Total Time: 20 Mins
Yield: Serves 5 (serving size: about 1 cup gnocchi and 1/3 cup sauce)

Ingredients

  • 1 (16-oz.) pkg. whole-wheat potato gnocchi
  • 1 (5-oz.) pkg. baby spinach
  • 1 1/2 ounces Manchego cheese, grated (about 6 Tbsp.) and divided
  • 3 tablespoons olive oil, divided
  • 1/2 cup jarred roasted red peppers, chopped
  • 1/4 cup smoked almonds
  • 1 plum tomato, chopped
  • 1 baguette slice, torn (about 1/2 oz.)
  • 2 tablespoons sherry vinegar
  • 1 garlic clove
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper

Direction

Step 1

Cook gnocchi according to package directions, omitting salt and fat. Drain gnocchi; return to pan. Add spinach, 1/4 cup cheese, and 1 tablespoon olive oil; cover and let stand until spinach wilts, 2 to 3 minutes. Gently toss to combine.

Step 2

Pulse red peppers, almonds, tomato, baguette, vinegar, garlic, paprika, crushed red pepper, and remaining 2 tablespoons olive oil in a food processor until smooth, about 1 minute.

Step 3

Divide gnocchi mixture among 5 bowls. Top evenly with sauce and remaining 2 tablespoons cheese.

Author

  • ECWA USA

    We are a congregation of Christian people seeking to spread the news of Jesus Christ through bible and prayers. We welcome people from all walks of life, no matter what their origin, race, color or nationality. Our faith community is a diverse and inclusive community that emphasizes the display of God’s glory in all races and cultures.

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