Gnocchi With Quick Romesco Sauce (Print Version)
Tender potato dumplings tossed in a smoky red pepper and almond sauce with Spanish flavors
# What You Need:
→ For the Gnocchi
01 - 1 lb potato gnocchi, store-bought or homemade
02 - 1 tbsp olive oil
03 - Salt to taste
→ For the Quick Romesco Sauce
04 - 1 cup roasted red peppers, jarred and 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 with slight texture remaining. 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 directions or until they float to the surface, approximately 2-3 minutes. Drain thoroughly.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add drained gnocchi and sauté for 2-3 minutes until lightly golden.
04 - Pour Romesco sauce into the skillet. Toss gnocchi until evenly coated and heated through, about 2 minutes.
05 - Serve immediately, garnished with chopped parsley and grated cheese if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Store-bought gnocchi transforms into something restaurant-worthy with barely any effort
- Leftover sauce keeps beautifully for pasta, sandwiches, or even as a dip
02 -
- Don't over-blend the sauce or it'll turn gummy, a mistake I made exactly once before learning to stop while there's still some texture
- The sauce thickens as it sits, so thin it with a splash of water or more olive oil if needed before tossing
03 -
- Room temperature sauce blends more smoothly than cold from the fridge
- Toast your nuts in a dry pan until fragrant, watching carefully so they don't burn