You will not need all the Romesco sauce for this recipe – save half to serve as a dip with crudities such as cucumber sticks, celery and radishes and tortilla chips, or alternatively pop in the fridge and save for another time. Can be served with fish or meats or with roasted veggies, delicious!
This dish contains the following allergens: Tree Nuts
Cooking mode
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For the Romesco
400g tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
100g
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
450g
gnocchi
150g
baby spinach
Vegetarian hard cheese, finely grated
50g
roasted chopped hazelnuts
For the Romesco
14oz tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
3.5oz
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
15.75oz
gnocchi
5.25oz
baby spinach
Vegetarian hard cheese, finely grated
1.75oz
roasted chopped hazelnuts
Utensils
Step 1
To make the romesco, place all the ingredients into the Ninja 2-in-1 blender with Auto IQ and blitz until smooth. Transfer to a medium non-stick frying pan and cook slowly for a few minutes whilst stirring, until it’s bubbling and the flavour has intensified
Step 2
Transfer half of the mixture to a kilner jar – it can be served as a dip, with crudities or saved and used for another time
Step 3
Bring a pan of salted water to the boil and drop in the gnocci, cook for 1 – 2 minutes, its ready when it rides to the top
Step 4
Using a slotted spoon, transfer the gnocchi to the romesco sauce in the pan, along with some of the cooking water to help loosen the sauce. Stir over a gentle heat
Step 5
Add the baby spinach, season to taste and stir until the spinach has wilted, adding a little extra splash of cooking water if needed
Step 6
Transfer to serving bowls and grate over the cheese. Sprinkle with the toasted hazelnuts and serve immediately
To make the romesco, place all the ingredients into the Ninja 2-in-1 blender with Auto IQ and blitz until smooth. Transfer to a medium non-stick frying pan and cook slowly for a few minutes whilst stirring, until it’s bubbling and the flavour has intensified
For the Romesco
400g tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
100g
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
450g
gnocchi
150g
baby spinach
Vegetarian hard cheese, finely grated
50g
roasted chopped hazelnuts
For the Romesco
14oz tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
3.5oz
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
15.75oz
gnocchi
5.25oz
baby spinach
Vegetarian hard cheese, finely grated
1.75oz
roasted chopped hazelnuts
Step 2 of 6
Transfer half of the mixture to a kilner jar – it can be served as a dip, with crudities or saved and used for another time
For the Romesco
400g tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
100g
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
450g
gnocchi
150g
baby spinach
Vegetarian hard cheese, finely grated
50g
roasted chopped hazelnuts
For the Romesco
14oz tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
3.5oz
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
15.75oz
gnocchi
5.25oz
baby spinach
Vegetarian hard cheese, finely grated
1.75oz
roasted chopped hazelnuts
Step 3 of 6
Bring a pan of salted water to the boil and drop in the gnocci, cook for 1 – 2 minutes, its ready when it rides to the top
For the Romesco
400g tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
100g
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
450g
gnocchi
150g
baby spinach
Vegetarian hard cheese, finely grated
50g
roasted chopped hazelnuts
For the Romesco
14oz tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
3.5oz
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
15.75oz
gnocchi
5.25oz
baby spinach
Vegetarian hard cheese, finely grated
1.75oz
roasted chopped hazelnuts
Step 4 of 6
Using a slotted spoon, transfer the gnocchi to the romesco sauce in the pan, along with some of the cooking water to help loosen the sauce. Stir over a gentle heat
For the Romesco
400g tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
100g
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
450g
gnocchi
150g
baby spinach
Vegetarian hard cheese, finely grated
50g
roasted chopped hazelnuts
For the Romesco
14oz tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
3.5oz
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
15.75oz
gnocchi
5.25oz
baby spinach
Vegetarian hard cheese, finely grated
1.75oz
roasted chopped hazelnuts
Step 5 of 6
Add the baby spinach, season to taste and stir until the spinach has wilted, adding a little extra splash of cooking water if needed
For the Romesco
400g tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
100g
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
450g
gnocchi
150g
baby spinach
Vegetarian hard cheese, finely grated
50g
roasted chopped hazelnuts
For the Romesco
14oz tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
3.5oz
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
15.75oz
gnocchi
5.25oz
baby spinach
Vegetarian hard cheese, finely grated
1.75oz
roasted chopped hazelnuts
Step 6 of 6
Transfer to serving bowls and grate over the cheese. Sprinkle with the toasted hazelnuts and serve immediately
For the Romesco
400g tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
1 clove
garlic, peeled
100g
ground almonds
1 tbsp
white wine vinegar
2 tbsp
extra virgin olive oil
1 heaped tsp
smoked sweet paprika
Salt and pepper
For the gnocchi
450g
gnocchi
150g
baby spinach
Vegetarian hard cheese, finely grated
50g
roasted chopped hazelnuts
For the Romesco
14oz tin
chopped tomatoes
2
roasted red peppers from a jar, plus a bit of the liquid
