Ingredients:

  • 2 large red bell peppers, quartered (approx. 450g)
  • 1 medium yellow onion, wedged (approx. 140g)
  • 6 cloves garlic, peeled (approx. 18g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 can (28 oz) crushed tomatoes (794g)
  • 4 cups low-sodium vegetable broth (946ml)
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz potato gnocchi (450g)
  • 2 cups fresh baby spinach (60g)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the quartered red peppers, onion wedges, and garlic cloves on a baking sheet with olive oil and smoked paprika.
  2. Roast for 20–25 minutes until the pepper skins are slightly charred and the edges of the onions are mahogany-colored.
  3. Transfer the roasted vegetables into a blender. Add the crushed tomatoes and 1 cup of the vegetable broth.
  4. Blend on high until the mixture is completely smooth and velvety.
  5. Pour the blended base into a large pot and stir in the remaining vegetable broth, dried basil, salt, and pepper. Bring to a gentle simmer over medium heat.
  6. Stir in the gnocchi and cook for 3–5 minutes or according to package directions.
  7. Stir in the baby spinach during the final 60 seconds of cooking until just wilted.