Gnocchi With Quick Romesco Sauce (Printable)

Tender potato gnocchi coated in a smoky, vibrant Romesco sauce with roasted peppers and almonds. A satisfying Spanish-inspired weeknight dinner ready in 30 minutes.

# Ingredient List:

→ 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

# Directions:

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 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.
05 - Serve immediately, garnished with parsley and grated cheese if desired.

# Expert Tips:

01 -
  • The smoky sweet sauce transforms ordinary store bought gnocchi into something restaurant worthy
  • Everything comes together in one pan in thirty minutes flat
  • Leftovers actually taste better the next day
02 -
  • Don't overblend the sauce or it'll turn into a weird paste, some texture is beautiful
  • Dry your boiled gnocchi thoroughly before pan frying or they won't crisp
  • The sauce thickens as it sits, so thin with a splash of pasta water if needed
03 -
  • Toast your nuts in the oven at 350F for eight minutes instead of the stove for even browning
  • Save a splash of gnocchi cooking water to thin the sauce if it's too thick

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