Mains, Vegetarian

Romesco & Spinach Gnocchi

Step 1 of 6

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

Step 6 of 6

Transfer to serving bowls and grate over the cheese. Sprinkle with the toasted hazelnuts and serve immediately

Ingredients

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

Cooking method:

Ninja Zerostick Cookware