Gnocchi With Quick Romesco (Printable Version)
Pillowy gnocchi coated in vibrant, smoky-sweet Romesco with roasted peppers and almonds for a satisfying 30-minute dinner.
# What You 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 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, 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. Process until smooth while maintaining a slightly textured consistency. Taste and adjust seasoning as needed. Set aside.
02 - Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package directions until they float to the surface, approximately 2-3 minutes. Drain thoroughly in a colander.
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 and beginning to crisp.
04 - Pour the Romesco sauce over the gnocchi in the skillet. Toss gently until evenly coated and heated through, about 2 minutes. Serve immediately, garnished with chopped parsley and grated cheese if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Store-bought gnocchi transforms into something restaurant-worthy with minimal effort
- That smoky-sweet flavor combination keeps you coming back for bite after bite
02 -
- Drain the roasted peppers really well—excess liquid will make your sauce thin and sad
- The sauté step isn't optional, it creates texture that keeps every bite interesting
- Romesco actually tastes better after sitting for 10 minutes, if you can resist eating it immediately
03 -
- Toast your almonds in a dry skillet until fragrant before blending—this one step makes a huge difference
- Reserve a splash of gnocchi cooking water before draining to thin the sauce if needed
- For extra crispy gnocchi, skip boiling and pan-fry them directly in olive oil for 5-6 minutes