Gnocchi With Quick Romesco Sauce (Print Page)

Pillowy potato dumplings coated in a smoky, nutty Romesco blending roasted peppers and almonds for a vibrant Spanish-Italian fusion.

# What You 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, jarred, 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, optional for heat
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, optional

# Directions:

01 - Combine roasted red peppers, toasted almonds, garlic, olive oil, tomato paste, vinegar, smoked paprika, cayenne pepper if using, salt, and black pepper in a food processor or blender. Blend until smooth but retaining slight texture. Taste and adjust seasoning as needed. Set aside.
02 - Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package directions or until pieces float to the surface, approximately 2-3 minutes. Drain thoroughly in a colander.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the drained gnocchi and sauté for 2-3 minutes until lightly golden and edges begin to crisp.
04 - Pour the Romesco sauce into the skillet with the sautéed gnocchi. Toss gently until pieces are evenly coated and sauce is heated through, about 2 minutes.
05 - Divide among serving plates and sprinkle with fresh parsley. Add grated Parmesan or Manchego cheese if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce keeps in your fridge for a week and makes everything taste better
  • Store bought gnocchi gets transformed into something restaurant worthy
  • That smoky sweet flavor combo makes people think you cooked all day
02 -
  • Over blending the sauce makes it gummy, some texture is your friend here
  • Wet gnocchi means watery sauce, drain them really well before the skillet step
  • The sauce thickens as it sits, so add a splash of pasta water if needed
03 -
  • Taste your peppers before starting, some brands are much saltier than others
  • A splash of the starchy pasta water helps the sauce cling perfectly

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