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

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. 

How to Make It

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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