Categories: Pasta

Ingredients

• 16 oz. package potato gnocchi
• 5 oz. package baby spinach
• 1 1/2 oz. Manchego cheese, grated and divided
• 3 tbsp olive oil, divided
• 1/2 cup jarred roasted red peppers, chopped
• 1/4 cup smoked almonds
• 1 plum tomato, chopped
• 1 baguette slice, torn
• 2 tbsp sherry vinegar
• 1 garlic clove
• 1/2 tsp paprika
• 1/4 tsp crushed red pepper

Directions

1. Cook gnocchi as directed. Drain gnocchi; return to pan. Add spinach, 1/4 cup cheese, and 1 tbsp olive oil; cover and let stand until spinach wilts, 2-3 minutes. Gently toss to combine.

2. Pulse red peppers, almonds, tomato, baguette, vinegar, garlic, paprika, crushed red pepper, and remaining 2 tbsp olive oil in a food processor until smooth, about 1 minute.

3. Divide gnocchi mixture among 5 bowls. Top evenly with sauce and remaining 2 tbsp cheese.

Email to a friend | Print this recipe | Back