Gnocchi with Spinach and Pepper Sauce

Serves: 5

Here’s a short version of Spain’s favorite romesco sauce. It has so many smoky flavors!

INGREDIENTS

16 oz. whole-wheat potato gnocchi
5 oz. baby spinach
1½ oz. Manchego cheese, grated (about ¼ cup plus 2 tbsp.), divided
3 tbsp. olive oil, divided
½ cup chopped jarred roasted red peppers
¼ cup smoked almonds
1 plum tomato, chopped
1 slice baguette, torn (about ½ oz.)
1 clove garlic
½ tsp. paprika
¼ tsp. crushed red pepper
2 tbsp. sherry vinegar

INSTRUCTIONS

1. Cook the gnocchi according to the package directions, but do not salt the cooking water. Drain and return the gnocchi to the pot. Over medium heat add the spinach, ¼ cup of the cheese and 1 tablespoon of the olive oil. Cover and let stand until the spinach wilts, 2 to 3 minutes. Gently toss to combine evenly.
2. In a food processor, combine the red peppers, almonds, tomato, baguette, garlic, paprika, crushed red pepper, vinegar and remaining 2 tablespoons olive oil and pulse until smooth, about 1 minute.
3. Divide the gnocchi mixture among 5 bowls. Top evenly with the sauce and sprinkle with the remaining 2 tablespoons cheese.

NUTRITION DATA FOR 1 SERVING

Calories 324kcal
Total Carbohydrates 34g
Protein 9g
Total Fat 16g
Saturated Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Trans Fat 2g
Cholesterol 56mg
Sodium 590mg
Potassium 325mg
Dietary Fiber 8g
Sugars 2g
Vitamin A 8% Daily Value
Vitamin C 12% Daily Value
Calcium 14% Daily Value
Iron 7% Daily Value

This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here