Gnocchi With Quick Romesco Sauce (Print version)

Tender potato gnocchi in a smoky-sweet Romesco sauce with roasted peppers and almonds, ready in 30 minutes.

# What you'll need:

→ For the Gnocchi

01 - 1 lb store-bought or homemade potato gnocchi
02 - 1 tbsp olive oil
03 - Salt, to taste

→ For the Quick Romesco Sauce

04 - 1 cup roasted red peppers, drained
05 - 1/2 cup toasted almonds
06 - 2 medium garlic cloves
07 - 1/4 cup extra-virgin olive oil
08 - 2 tbsp tomato paste
09 - 2 tbsp sherry vinegar or red wine vinegar
10 - 1 tsp smoked paprika
11 - 1/4 tsp cayenne pepper
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ For Serving

14 - 2 tbsp chopped fresh parsley
15 - Grated Parmesan or Manchego cheese

# Method:

01 - Combine roasted red peppers, toasted almonds, garlic, olive oil, tomato paste, vinegar, smoked paprika, cayenne, salt, and black pepper in a food processor or blender. Blend until smooth but still slightly textured. Taste and adjust seasoning as needed. Set aside.
02 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions or until they float to the surface, about 2-3 minutes. Drain well.
03 - In a large skillet over medium heat, add 1 tbsp olive oil. Add the drained gnocchi and sauté for 2-3 minutes until lightly golden.
04 - Add the Romesco sauce to the skillet, tossing the gnocchi until evenly coated and heated through, about 2 minutes. Serve immediately, garnished with parsley and grated cheese if desired.

# Expert advice:

01 -
  • It comes together in 30 minutes but tastes like something from a Spanish bistro
  • The sauce doubles beautifully and keeps for a week in the fridge
  • That perfect contrast of pillowy gnocchi against the rich, nutty sauce
02 -
  • Dont skip toasting the almonds, it transforms the sauce from good to cant stop eating it
  • The sauce thickens as it sits, so thin it with a splash of water or olive oil if needed
  • If you accidentally overblend the sauce, just fold in some chopped almonds for texture
03 -
  • Make the sauce a day ahead, the flavors develop and become even more incredible
  • If your gnocchi breaks apart, just embrace it, the sauce holds everything together beautifully

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