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
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:
- 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.
- 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.
Tagged: almonds, bread crumbs, garlic, gnocchi, paprika, parsley, potato gnocchi, red bell peppers, roasted red peppers, Romesco sauce, side dish, tomatoes, vegetarian, vinegar
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