Gnocchi with Easy Romesco Sauce

Gnocchi with Easy Romesco Sauce
June 25, 2019 Centuries Ahead



    1. Option 1: Heat oven to 250c and line a baking sheet with aluminium foil. Roast capsicums for about 15/20 minutes, or until charred on all sides. Option 2: Roast your capsicums over a barbecue or gas flame until tender and blackened on all sides. Rest capsicums in a boil and cover with plastic wrap to steam for a few minutes.

    2. Toast almonds over low heat in a dry pan being careful not to burn the nuts. Toast until golden brown and fragrant.

    3. Uncover capsicums and gently remove charred skin, stems, and seeds. Add to your blender along with toasted almonds, olive oil, lemon juice, garlic, salt, chilli flakes and smoked paprika. Blend until creamy and smooth. If you’d like to stretch this sauce further, you can add a tin of chopped tomatoes into the blender.
    4. Cook gnocchi to packet instructions. Once cooked add romesco sauce and gnocchi into the pan to coat. Garnish with fresh herbs.


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