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)


  • 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


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.



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