Fast & Easy

One-Pan Cheesy Romesco Gnocchi

with Kale & Peppers

25 MIN

+$3.99/serving 2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

add Pancetta

From the Test Kitchen

For this comforting stovetop dish, you'll cook pillowy gnocchi along with a duo of kale and bell pepper in our nutty romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic. You'll finish the skillet by melting fontina cheese on top, then garnishing with pickled peppers for a tangy finish.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
¾ lb Gnocchi
3 Tbsps Romesco Sauce (Contains Almonds)
2 cloves Garlic
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Tomato Paste
2 oz Fontina Cheese
½ oz Pickled Peppadew Peppers
6 oz Kale
1 Bell Pepper

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the cheese on the large side of a box grater. Roughly chop the peppadew peppers.

2 Cook the pancetta

In a medium pan (cast iron or oven-safe, if you'd like to broil the cheese), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

3 Start the skillet

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, diced bell pepper, and chopped kale. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4 Add the gnocchi & make the sauce

To the pan, add the gnocchi, tomato paste, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the gnocchi are tender. Turn off the heat; add the romesco sauce and stir to combine.

5 Finish the skillet & serve your dish

Evenly top with the cooked pancetta and grated cheese. To melt the cheese on your stovetop, loosely cover with foil and let stand 2 to 3 minutes, or until melted. To broil the cheese, turn your oven to the broil function. Broil, uncovered, 2 to 4 minutes, or until melted and golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished skillet garnished with the chopped peppadew peppers. Enjoy!