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? Replace with cauliflower gnocchi!
16-oz whole-wheat potato gnocchi 1
5-oz 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
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.
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.
Divide gnocchi mixture among 5 bowls. Top evenly with sauce and remaining 2 tablespoons cheese.