Gnocchi & Feta with Romesco Sauce, Tomatoes & Spinach
Ready to Cook

Gnocchi & Feta

with Romesco Sauce, Tomatoes & Spinach

45 MIN
+$3.99/serving 4 Servings
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Available Options

  • Keep it Vegetarian
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  • add Pancetta
    add 6 oz Antibiotic-Free Diced Pancetta
    • add Pancetta

    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This comforting gnocchi bake features juicy tomatoes, spinach, smoky romesco sauce, and more. You'll add a whole block of feta to each tray, bake until softened, and then stir directly into the sauce, adding creaminess and tang to this decadent dish.
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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Gnocchi & Feta with Romesco Sauce, Tomatoes & Spinach
    Title
    • 6 oz Diced Pancetta
    • 1½ lbs Gnocchi
    • 2 8-Oz Cans Tomato Sauces
    • ½ cup Cream
    • ½ cup Grated Parmesan Cheese
    • 2 oz Sliced Roasted Red Peppers
    • ½ lb Grape Tomatoes
    • 3 oz Feta Cheese
    • 6 oz Baby Spinach
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Single-Use Aluminum Trays
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Lightly coat each tray with a drizzle of olive oil. Between the two prepared trays, evenly divide the spinach, gnocchi, tomato sauce, romesco sauce, peppers, cream (shaking the packet before opening), and tomatoes. Season with salt and pepper; stir to thoroughly combine.

    Bake the trays & serve your dish
    2 Bake the trays & serve your dish

    Evenly divide the pancetta between the two trays. Stir to combine. Tightly cover the trays with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Carefully add one block of feta (keeping it whole) to the center of each partially cooked base. Return to the oven and bake, uncovered, 7 to 10 minutes, or until the feta is softened, the gnocchi are tender, and the pancetta is cooked through. Remove from the oven; stir to thoroughly combine. Serve the baked trays garnished with the parmesan. Enjoy!

    Tips from Home Chefs

    See Plans

    Gnocchi & Feta

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Lightly coat each tray with a drizzle of olive oil. Between the two prepared trays, evenly divide the spinach, gnocchi, tomato sauce, romesco sauce, peppers, cream (shaking the packet before opening), and tomatoes. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the trays & serve your dish

    Evenly divide the pancetta between the two trays. Stir to combine. Tightly cover the trays with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Carefully add one block of feta (keeping it whole) to the center of each partially cooked base. Return to the oven and bake, uncovered, 7 to 10 minutes, or until the feta is softened, the gnocchi are tender, and the pancetta is cooked through. Remove from the oven; stir to thoroughly combine. Serve the baked trays garnished with the parmesan. Enjoy!

    Bake the trays & serve your dish
    Browse Steps
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