Mains, Vegetarian

Romesco & Spinach Gnocchi

Cooking method:

Ninja Foodi Zerostick Cookware
  • Prep Time: 5 mins
  • Total time: 20 mins
  • Skill Easy
  • Serves 4 people

Romesco & Spinach Gnocchi

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!


Tip: Allergy Advice

This dish contains the following allergens: Nuts

Recipe tags


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 mode

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  • 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