One-Pan Cheesy Romesco Gnocchi with Kale & Peppers
Fast & Easy

One-Pan Cheesy Romesco Gnocchi

with Kale & Peppers

25 MIN
+$3.99/serving 2 Servings
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    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.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    ingredients
    One-Pan Cheesy Romesco Gnocchi with Kale & Peppers
    Title
    • 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
    Prepare the ingredients
    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.

    Cook the pancetta
    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.

    Start the skillet
    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. 

    Add the gnocchi & make the sauce
    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.

    Finish the skillet & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Cook the pancetta
    Start the skillet
    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.

    Add the gnocchi & make the sauce
    Finish the skillet & serve your dish
    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!

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