Fast & Easy

One-Pan Cheesy Romesco Gnocchi

with Kale & Peppers

25 MIN

+$3.99/serving 2 Servings

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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.
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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!