Gnocchi With Quick Romesco Sauce

The first time I made Romesco, I accidentally used twice the roasted peppers called for, and honestly, I have never gone back. That extra sweetness balances the smoky paprika in a way that makes people ask, "What's IN this?" while scraping their plates clean.

Last Tuesday, my roommate walked in just as I was tossing the gnocchi in the skillet, that smoky-sweet aroma hitting her before she even saw the stove. She cancelled her dinner plans immediately, and we ate standing up at the counter, too hungry to bother with plates.

Ingredients

• 1 lb potato gnocchi: Fresh or frozen works perfectly, but skip the shelf-stable vacuum packs if you can avoid them
• 1 cup roasted red peppers: Jarred is absolutely fine here, just drain them really well so the sauce doesn't get watery
• 1/2 cup toasted almonds: The toasting step matters, giving the sauce its signature depth and nutty foundation
• 2 medium garlic cloves: Raw garlic brings a sharp brightness that cooked garlic just can't replicate
• 1/4 cup extra-virgin olive oil: This emulsifies everything into that velvety, spoonable consistency
• 2 tbsp tomato paste: Concentrates the flavor and adds body without making it taste like marinara
• 2 tbsp sherry vinegar: Red wine vinegar works in a pinch, but sherry adds that authentic Spanish brightness
• 1 tsp smoked paprika: The non-negotiable soul of Romesco, bringing all that gorgeous smokiness
• 1/4 tsp cayenne pepper: Optional, but I love that subtle hum of heat in the background
• Salt and black pepper: Taste as you go, the sauce needs enough salt to make all those flavors pop
• Fresh parsley and grated cheese: For serving, because pretty food tastes better

Instructions

Blend the sauce:

Throw the roasted peppers, almonds, garlic, olive oil, tomato paste, vinegar, smoked paprika, cayenne, salt, and pepper into your food processor. Pulse until smooth but still slightly textured, like a thick, rust-colored jam.

Boil the gnocchi:

Get a big pot of salted water bubbling and drop in the gnocchi. Wait for them to float, usually 2 to 3 minutes, then scoop them out with a slotted spoon so you don't dump all that water down the drain.

Sear for golden edges:

Heat that tablespoon of olive oil in a large skillet over medium heat and add the drained gnocchi. Let them sizzle undisturbed for 2 to 3 minutes until the bottoms turn golden and crispy in spots.

Bring it all together:

Pour the Romesco sauce over the gnocchi and toss gently until every piece is coated in that vibrant red sauce. Let it warm through for just 2 minutes, watching the sauce bubble and cling to all those nooks.

Finish and serve:

Sprinkle with fresh parsley and pass the grated cheese around the table while it's still steaming.

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My grandmother would've called this "fancy peasant food," which is exactly the kind of cooking I love most. Something about how humble ingredients—potatoes, peppers, nuts—can come together and feel like a celebration.

Making It Your Own

Hazelnuts or walnuts work beautifully instead of almonds, each bringing their own personality to the sauce. Sometimes I throw in a slice of bread for thickness if the peppers are especially juicy, a trick I learned from a Spanish chef who swore by it.

Getting That Perfect Texture

Pan-frying the gnocchi after boiling creates this incredible contrast between the pillowy inside and crispy exterior that makes every bite interesting. If you have extra time, do it in batches so they don't steam in the pan.

Leftovers Worth Planning For

The sauce actually gets better overnight, so I often double the batch and keep it in the fridge for emergency weeknight dinners. It's incredible on eggs, sandwiches, or straight off a spoon when nobody's watching.

• Store sauce separately from gnocchi if meal-prepping
• Reheat gently with a splash of water to loosen
• The sauce freezes beautifully for up to a month

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Some meals feed you, and some feed your soul. This one does both.

Recipe FAQs

→ Can I make the Romesco sauce ahead of time?

Yes, the sauce keeps well in the refrigerator for up to 5 days. Store it in an airtight container and bring to room temperature before tossing with hot gnocchi. The flavors often develop and improve after a day or two.

→ What can I use instead of almonds?

Hazelnuts or walnuts work beautifully as alternatives, each bringing their own nutty character. For a nut-free version, try sunflower seeds or crustless bread cubes to maintain the sauce's signature texture.

→ How do I prevent gnocchi from becoming gummy?

Avoid overcrowding the pot and cook just until they float to the surface. The quick pan-fry step after boiling creates a light crust that helps maintain texture. Don't overcook during either step.

→ Is this dish freezer-friendly?

The sauce freezes excellently for up to 3 months. However, cooked gnocchi doesn't freeze well and becomes mushy. For meal prep, freeze the sauce separately and cook fresh gnocchi when ready to serve.

→ What wine pairs best with this dish?

A Spanish Garnacha or Tempranillo complements the smoky paprika and roasted peppers beautifully. For white wine lovers, a dry rosé or Albariño cuts through the rich sauce while matching the Spanish inspiration.

→ Can I use fresh red peppers instead of jarred?

Absolutely. Roast fresh red peppers over an open flame or under a broiler until charred, then peel and proceed with the recipe. This adds even more depth, though jarred peppers offer consistent year-round flavor.