5 Minute Romesco Gnocchi Sauce Recipe

This 5-minute romesco gnocchi sauce recipe is bursting with flavor. Serve it up with packaged gnocchi for a fast and easy dinner recipe in just 15 minutes! 

5 Minute Romesco Gnocchi Sauce Recipe

If you know our cookbook Pretty Simple Cooking, you’ll know that Alex and my philosophy is against 5-minute this and 10-minute that. Why? If quick cooking time is the most important thing about a recipe, it cheapens the cooking process. It makes it seem like cooking is just about finding the magical super fast recipes, and not investing time in skills that deepen flavor. However, sometimes life necessitates a quick dinner. Many requests come into our inbox like the following from reader Jean: “I struggle to put something healthyish recipes on the table at lightening speed every night. I’d love to see a round up of some of your favorite crazy-fast meals.” Her request is the impetus for this 5 minute gnocchi sauce recipe: and it comes together into a dinner recipe in 15 minutes flat. Keep reading for the gnocchi sauce recipe.

5 Minute Romesco Gnocchi Sauce Recipe

How to make romesco gnocchi sauce

In the vein of “healthyish recipes at lightening speed”, here is our 5-minute gnocchi sauce recipe! It comes together with the gnocchi in just 15 minutes. I know what you’re thinking: Does it really take 15 minutes to make? Well, it does depend on your cooking style. But, here are the facts.

I made this gnocchi sauce recipe by myself between 5:54 and 6:09 on a Thursday night. True story. It requires no chopping and minimal “cooking”: the gnocchi sauce recipe takes 5 minutes to blend and the gnocchi boils for 3 minutes. For this recipe we used packaged gnocchi, which we still consider a whole food similar to packaged pasta. Because we wanted to add some leafy greens to this recipe to add nutrition, we’ve included a “trick” that we like to use as a time saver! Instead of cooking the spinach, we use the hot pasta water to quickly wilt it when draining the pasta. Once you’ve tried this trick, you’ll find yourself using it often. Combine the wilted spinach with the gnocchi sauce and cooked gnocchi and you’ve got dinner!

Though this recipe takes only 15 minutes, we’d suggest serving it with a salad, which would add a few minutes. This could also help to stretch the serving size: we found it fed me, Alex and Larson without leftovers, so we’d say the serving size is modest. You could also 1.5 to 2x the gnocchi, since the gnocchi sauce makes enough for a double recipe.

5 Minute Romesco Gnocchi Sauce Recipe

What are healthyish recipes?

Explain healthyish? To us, healthyish recipes are whole food meals prepared in your own kitchen. Gnocchi is Italian “pasta” that is made with potatoes and flour. Typically pasta isn’t considered health food, but good news: a new study found pasta can actually help you lose weight. The Italian researchers found that eaten in moderation, pasta can be part of a healthy diet.

As noted above, to the pasta, we’ve added some colorful veg: spinach and a romesco gnocchi sauce made of tomatoes, roasted red peppers, and almonds. This recipe is a vegan dinner fully plant-based as the feta crumbles are optional. It’s also gluten-free if you can find gluten-free gnocchi, or you can use gluten-free pasta. Per above, we’d suggest serving with a green salad.

Looking for fast and easy dinner recipes?

Outside of this 5 minute gnocchi sauce recipe, here are some of our favorite fast and easy dinner recipes on A Couple Cooks:

This recipe is…

Vegetarian, vegan, gluten-free (modification below), plant-based, and dairy-free.

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15-Minute Gnocchi with Romesco Sauce | A Couple Cooks

Romesco Gnocchi Sauce Recipe


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 12 minutes
  • Cook Time: 3 minutes
  • Total Time: 15 minutes
  • Yield: 3 to 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Description

This 5-minute romesco gnocchi sauce recipe is bursting with flavor. Serve it up with packaged gnocchi for a fast and easy dinner recipe in just 15 minutes!


Ingredients

For the gnocchi sauce (recipe uses 1 cup)

  • 1 cup roasted almonds
  • 2 garlic cloves
  • 15-ounce can fire-roasted diced tomatoes
  • 2 large roasted red peppers from a jar
  • ½ tablespoon smoked paprika
  • 1 tablespoon sherry vinegar (or red wine vinegar)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt

For the gnocchi

  • 1 pound packaged gnocchi (many packaged gnocchi brands are vegan; for gluten-free, use gluten free gnocchi)
  • 3 cups baby spinach leaves (or chopped standard spinach)
  • 1 cup romesco sauce
  • 1/4 cup feta cheese crumbles, optional
  • Kosher salt
  • Fresh ground pepper

Instructions

  1. Bring a large saucepan of water to a boil, seasoned with about 1 tablespoon kosher salt.
  2. Make the gnocchi sauce: Peel the garlic. In a blender or food processor, process all ingredients until smooth. Taste and add additional seasonings if desired.
  3. Once the water is boiling, add the gnocchi and boil until they float, about 2 to 3 minutes.
  4. Meanwhile, line a colander with spinach leaves. When the gnocchi are done, pour them into the colander with the spinach so that the boiling water wilts the spinach. Then pour the cooked gnocchi and spinach back into the pot and stir to a few times to evenly distribute the spinach.
  5. Add 1 cup of the romesco sauce to the pot and stir. (Reserve and refrigerate the remaining 1 1/2 cups for up to 1 week.)
  6. For vegan, top with fresh ground black pepper. For vegetarian, top with black pepper and feta crumbles. If desired, add a drizzle of olive oil.

Keywords: Gnocchi Sauce, Romesco, Gnocchi Sauce Recipe, Italian, Vegetarian, Vegan, Gnocchi, Quick

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

11 Comments

  • Reply
    Jean
    February 12, 2018 at 11:46 am

    Thanks so much for the shout-out! This looks DELICIOUS and like the perfect weeknight meal! I can’t wait to try it! I’m also super excited about those chocolate cherry vegan tarts and think I’ll bring them in for coworkers on Wednesday. Well, that’s if my husband and I don’t eat them all! :x

    • Reply
      Sonja
      March 14, 2018 at 2:09 pm

      You are so welcome — thank YOU for the feedback! Let us know what you think of the recipe and if it meets your needs as a busy mama!

      • Reply
        Jean
        May 9, 2018 at 5:53 pm

        We LOVED this sauce!! I was amazed that something so fast could taste so fancy! :) It seemed like a restaurant quality meal at less time than it would take to drive to a restaurant. I’m saving this one in my back pocket for when I need to impress guests/family on the fly. Thank you!!

  • Reply
    Nissrine
    February 12, 2018 at 2:56 pm

    This looks great. I love that little tidbit from Italian researchers. They’ll go to great lengths to protect their beloved pasta. Haha. Jokes aside though I love pasta and don’t see anything wrong with eating it. I live in Italy and we eat it several times a week and are a whole food loving household. As long as you chose the good stuff and add the good stuff to it, it makes a great quick and healthy meal. Btw though Italians would die at gnocchi being called pasta…haha! To them it’s so not pasta. I say that with a huge smile and wink.

    • Reply
      Sonja
      March 14, 2018 at 1:51 pm

      Haha we couldn’t agree more with your pasta philosophy! Thanks for the comment :)

  • Reply
    Christine
    February 14, 2018 at 10:34 pm

    Made this tonight for Valentine’s Day – sooooo good! Doubled the recipe since I wanted plenty of leftovers – still have more than enough sauce to freeze and make this again sometime soon. Thank you!

    • Reply
      Sonja
      March 14, 2018 at 1:45 pm

      Ooo that is perfect! It’s the recipe that keeps on giving :) We love the sauce on any type of noodles, or as a dip for veggies!

  • Reply
    Leia
    February 15, 2018 at 10:34 am

    I made this for supper with pasta and kale, and it was so delicious! It was actually 15 min, but it tasted so good that I would have made it again even if it took much longer to make.

    • Reply
      Sonja
      March 14, 2018 at 1:44 pm

      This is fantastic feedback — THANK YOU for making it! I’m glad to hear that it was 15 minutes for you too. Glad to hear it was a hit!

  • Reply
    Christina
    February 16, 2018 at 1:27 pm

    SWEEET! I’m hunting for vegetarian recipes to add to my diet and this one looks delicious! However, I’m going to roast my own almonds, tomatoes, and pepper so the recipe will take longer than 20 minutes, but who cares! I bet the end result will be amazing! Pinning!

    • Reply
      Sonja
      March 14, 2018 at 1:43 pm

      Roasting your own ingredients for the Romesco sounds delicious — we’d love to hear how it turned out! So glad you found this recipe and let us know how you enjoyed it!

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