Gnocchi With Quick Romesco (Printable)

Tender potato dumplings smothered in a vibrant roasted pepper and almond sauce, ready in 30 minutes.

# What You'll 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
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

# How To Make It:

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 the drained gnocchi and sauté for 2-3 minutes until lightly golden.
04 - Pour the Romesco sauce into the skillet and toss the gnocchi until evenly coated and heated through, about 2 minutes. Serve immediately, garnished with chopped parsley and grated cheese if desired.

# Tips from dashanddishes:

01 -
  • The sauce comes together faster than you can boil water for pasta
  • Store-bought gnocchi feels restaurant-worthy with one simple sauce
  • Leftovers reheat beautifully for next-day lunches
02 -
  • Over-blending the sauce makes it gummy, pulse until just combined and still slightly textured
  • Skip the pan-frying step if you're in a rush, but know that you're missing the best part
  • The sauce thickens as it sits, so add a splash of pasta water if needed when tossing
03 -
  • Toast your raw almonds in a dry pan for 3 minutes first, the difference between raw and toasted is night and day
  • Room temperature ingredients blend more smoothly into a cohesive sauce

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