Gnocchi with Roasted Red Peppers & Romesco Sauce

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Originating in northeastern Spain, Romesco sauce is a smooth and flavorful tomato-based sauce is a perfect coating for your favorite pasta, grilled meat, roasted vegetables, or in this case, tender potato gnocchi.  A puree of almonds, tomatoes, and garlic flavored with vinegar and paprika, this zesty sauce is uniquely flavorful and coats the pillowy gnocchi to perfection.

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Gnocchi with Roasted Red Peppers & Romesco Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: side dish

Ingredients:

  • 1 lb. dried or homemade potato gnocchi
  • 2 roasted red bell peppers (jarred or homemade), cut into 1/2 inch pieces
  • 1/4 cup Panko bread crumbs
  • 1/4 cup sliced almonds
  • 1 cup canned whole tomatoes
  • 2 garlic cloves, sliced
  • 1 teaspoon smoked paprika
  • 2 teaspoons red wine vinegar
  • Salt and pepper
  • 1/4 cup extra virgin olive oil
  • Chopped parsley, for garnish

Directions:

  1. Cook the gnocchi in a large pot of salted water for 3-4 minutes, or until they are tender and float to the top of the water. Drain and set aside in a large mixing bowl and toss together with the cut roasted red peppers.
  2. To make the Romesco sauce, place the Panko breadcrumbs through the red wine vinegar in the bowl of a food processor. Puree until combined. Add in ¼ cup olive oil and ½ teaspoon of salt and a pinch of pepper. Puree again until smooth. Toss the room temperature sauce with the warm gnocchi and peppers. Garnish with parsley and serve.

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