Heat olive oil in a large skillet. Season beef medallions with salt and pepper. Sear in hot oil until browned. Remove and set aside. Add roasted garlic pulp and spinach. Saute until spinach wilts. Add tomato paste and sauce. Bring to a simmer and stir until smooth. Blanch gnocchi until done, drain and fold into sauce with the Romano cheese. Arrange medallions on top of mixture. Sprinkle in more cheese and bake in preheated 400 degree oven for 5 minutes.
Recipe courtesy of Michel Nischan