16 ounces Potato Gnocchi. , See this recipe if you feel like making it from scratch!
8-10 ounces Baby Spinach
3 ounces Manchego Cheese, grated (about 6 Tbsp.) and divided
6 tablespoons Olive Oil, divided
1 cup jarred Roasted Red Peppers, chopped
2 Plum Tomatoes, chopped
2 Baguette, slices, torn (about ½ oz.)
4 tablespoons Sherry Vinegar
2-3 Garlic, cloves
1 teaspoon Paprika
½ teaspoon Crushed Red Pepper
Cook gnocchi according to package directions, omitting salt and fat. Drain gnocchi; return to pan. Add spinach, ¼ cup cheese, and 1 tablespoon olive oil; cover and let stand until spinach wilts, 2 to 3 minutes. Gently toss to combine.
Pulse red peppers, tomatoes, baguette, vinegar, garlic, paprika, crushed red pepper, and remaining 4 tablespoons olive oil in a food processor until smooth, about 1 minute.
Divide gnocchi mixture among bowls. Top with sauce and cheese.