Gnocchi With Quick Romesco Sauce

The first time I made Romesco, I accidentally used smoked paprika instead of regular and my tiny Brooklyn apartment filled with this incredible campfire aroma. My neighbor actually knocked on the door to ask what I was cooking. That happy mistake taught me that the smoky kick is what makes this sauce absolutely sing with potato gnocchi.

Last Tuesday my friend Anna came over exhausted from work and I threw this together. She took one bite, closed her eyes, and said this was exactly what she didnt know she needed. Now she texts me about it weekly.

Ingredients

• 1 lb potato gnocchi: Store-bought works perfectly here, but homemade will make you feel like a kitchen superhero
• 1 cup roasted red peppers: Jarred is totally fine and actually more consistent than roasting your own
• 1/2 cup toasted almonds: Toast them yourself for maximum flavor, about 5 minutes in a dry pan
• 1/4 cup extra-virgin olive oil: This sauce needs the good stuff, no skimping here
• 2 tbsp tomato paste: Adds that deep umami backbone that balances the peppers sweetness
• 2 tbsp sherry vinegar: Red wine vinegar works but sherry vinegar is the secret weapon
• 1 tsp smoked paprika: The ingredient that makes everything taste Spanish and wonderful
• 2 garlic cloves: Raw garlic gives it a fresh kick that mellows slightly when blended
• Fresh parsley and grated cheese: The finishing touches that make it look fancy with zero effort

Instructions

Whip up the sauce first:

Toss everything for the Romesco into your food processor and blend until smooth but still has some texture. Taste it now and adjust the salt or vinegar until it makes you do a little happy dance.

Get your gnocchi going:

Boil that salted water and drop in the gnocchi, waiting for them to float like happy little clouds. Scoop them out gently and drain well so the sauce sticks properly later.

Create some golden edges:

Heat olive oil in your biggest skillet over medium heat and toss in the cooked gnocchi. Let them sizzle for a few minutes until they develop those gorgeous crispy spots that make everything better.

Bring it all together:

Pour that gorgeous red sauce over the golden gnocchi and toss everything together until each piece is coated and heated through. The kitchen will smell incredible right about now.

Serve it up:

Plate it immediately while steaming hot and shower with fresh parsley and whatever cheese you have on hand. Dinner is served.

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This recipe got me through my first winter in a new city when cooking for one felt lonely. Something about the vibrant red sauce and cozy gnocchi made even a quiet Tuesday night feel like a celebration.

Make It Your Own

Ive experimented with hazelnuts instead of almonds and honestly, both are fantastic. Walnuts work in a pinch but give a slightly different flavor profile. The important thing is using toasted nuts for that depth that makes Romesco so addictive.

Perfecting The Texture

The magic happens somewhere between chunky and smooth. You want to be able to taste tiny bits of almond and pepper, not a completely uniform puree. Stop blending when it looks like a thick rust-colored pesto and youll nail it every single time.

Ways To Use The Sauce

This Romesco has become my secret weapon for quick meals. I toss it with roasted vegetables, spread it on sandwiches, or even use it as a dip for crusty bread. Make extra and your future self will thank you repeatedly.

• Try it stirred into scrambled eggs for breakfast
• Thin with more olive oil for an instant salad dressing
• Keep a jar in the fridge for emergency dinner situations

Save

Some nights the simplest dinners with the boldest flavors are the ones we remember most. This Romesco gnocchi has become my go-to for when I need comfort but also something that feels a little special.

Recipe FAQs

→ What makes Romesco sauce unique?

Romesco sauce originates from Catalonia and combines roasted red peppers with toasted nuts, garlic, olive oil, and vinegar. The addition of smoked paprika gives this version its signature smoky depth and reddish hue.

→ Can I make the sauce ahead of time?

Absolutely. The Romesco sauce keeps well in the refrigerator for up to 5 days and actually develops more flavor as the ingredients meld. Store in an airtight container and bring to room temperature before tossing with hot gnocchi.

→ What type of nuts work best in Romesco?

Traditional Romesco uses almonds or hazelnuts. This version calls for toasted almonds, which provide a buttery crunch and mild sweetness that complements the roasted peppers. Walnuts make an earthy alternative if needed.

→ How do I prevent gnocchi from becoming gummy?

Avoid overcrowding the pot when boiling, and cook just until the gnocchi floats to the surface—typically 2-3 minutes. Drain thoroughly and pan-fry briefly to create a light exterior crust that helps the sauce adhere without making the texture heavy.

→ What can I substitute for sherry vinegar?

Red wine vinegar makes an excellent substitute with similar acidity. Balsamic vinegar works too but will add slight sweetness. Fresh lemon juice provides brightness, though the flavor profile will shift slightly.

→ Is this dish freezer-friendly?

The Romesco sauce freezes beautifully for up to 3 months. However, cooked gnocchi doesn't freeze well as the texture becomes mushy. For best results, freeze the sauce separately and cook fresh gnocchi when ready to serve.