Romesco & Spinach Gnocchi –

Ingredients

• 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
• 450g gnocchi
• 150g baby spinach
• Vegetarian hard cheese, finely grated
• 50g roasted chopped hazelnuts
• 14oz tin chopped tomatoes
• 3.5oz ground almonds
• 15.75oz gnocchi
• 5.25oz baby spinach
• 1.75oz roasted chopped hazelnuts
• 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