Gnocchi With Quick Romesco

The first time I made Romesco, I was half-convinced I'd accidentally created a sauce meant for grilled bread. Standing there with a wooden spoon, tasting that smoky, nutty brilliance, I realized something potato pasta was about to change forever. Now this is the weeknight dinner that makes my kitchen smell like a tiny Spanish tapas bar, and the way the sauce clings to each little dumpling still feels like magic.

Last Tuesday, my roommate walked in mid-sauté, stopped dead in her tracks, and demanded to know what smelled so incredible. We ended up eating straight from the skillet, standing up, arguing over who got the last spoonful of sauce. Some meals are meant for fancy dinner parties, but this one is for the nights you need comfort that still feels special.

Ingredients

• 1 lb potato gnocchi: Store bought works beautifully here, but if you are feeling ambitious, homemade will make you feel like a nonna
• 1 tbsp olive oil: For giving those pillowy dumplings a golden crust in the skillet
• 1 cup roasted red peppers: Jarred is totally fine, just drain them well or your sauce will be too thin
• 1/2 cup toasted almonds: The secret to Romescos signature texture, toast them lightly in a dry pan first
• 2 garlic cloves: Fresh and pungent, they cut through the rich sweetness of the peppers
• 1/4 cup extra virgin olive oil: Use the good stuff here since its the backbone of the sauce
• 2 tbsp tomato paste: Adds depth and that gorgeous red orange color
• 2 tbsp sherry vinegar: Red wine vinegar works in a pinch, but sherry gives it that authentic Spanish brightness
• 1 tsp smoked paprika: Non negotiable, this is what makes the sauce taste like it spent hours over a wood fire
• 1/4 tsp cayenne pepper: Optional, but I love the subtle warmth it lingers in the background
• Salt and black pepper: Taste as you go, the amounts listed are a starting point
• 2 tbsp fresh parsley: Brings a pop of color and fresh contrast to the rich sauce

Instructions

Blend the sauce:

Combine roasted peppers, toasted almonds, garlic, olive oil, tomato paste, vinegar, smoked paprika, cayenne, salt, and pepper in a food processor. Pulse until smooth but still slightly textured, like a thick pesto.

Boil the gnocchi:

Cook gnocchi in salted water until they float, usually 2-3 minutes, then drain well.

Sauté for golden edges:

Heat olive oil in a large skillet over medium heat and add the drained gnocchi. Cook for 2-3 minutes until lightly golden in spots.

Coat and serve:

Pour in the Romesco sauce and toss until every piece is coated and heated through. Top with parsley and cheese if you are feeling indulgent.

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This recipe has become my go-to for impromptu dinner guests, and watching someone take that first bite, eyes widening at the smoky depth, never gets old. Food that makes people pause mid conversation is the best kind of cooking.

Make It Your Own

Swap almonds for hazelnuts or walnuts if that is what you have in the pantry. Each nut brings its own personality to the sauce, and I have made excellent versions with all three. The sherry vinegar can be replaced with red wine vinegar, though you will lose a tiny bit of that Spanish soul.

Perfect Pairings

A simple green salad with a sharp vinaigrette cuts through the richness beautifully. For wine, a Spanish Garnacha or a dry rosé mirrors the smoky sweet notes in the sauce. Sometimes I just serve it with crusty bread to mop up every last drop.

Storage And Make Ahead

The Romesco sauce keeps for up to a week in the refrigerator and actually tastes better the next day as the flavors meld. You can make a double batch and use it on everything from eggs to grilled fish. Gnocchi is best cooked fresh, but leftovers reheat nicely with a splash of water.

• Freeze extra sauce in ice cube trays for instant portion sized flavor bombs
• If the sauce separates after refrigeration, give it a quick whisk before using
• Leftover gnocchi with sauce makes an unexpected cold lunch the next day

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Some recipes are just meant to be simple, and this one proves that incredible flavor does not need hours of work. Enjoy every smoky, pillowy bite.

Recipe FAQs

→ What does Romesco sauce taste like?

Romesco sauce features a smoky-sweet flavor profile from roasted red peppers and smoked paprika, with nutty richness from toasted almonds and a tangy finish from sherry vinegar. The texture is velvety yet slightly textured.

→ Can I make the sauce ahead of time?

Yes, Romesco sauce stores beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and improve over time. Bring to room temperature before tossing with hot gnocchi.

→ What can I substitute for almonds?

Hazelnuts or walnuts work beautifully as alternatives to almonds. Hazelnuts complement the Spanish flavors particularly well, while walnuts add an earthier note. Toast them first for the best flavor.

→ Is this dish freezer-friendly?

Freeze the Romesco sauce in small portions for up to 3 months. However, it's best to cook and enjoy the gnocchi fresh, as frozen and reheated gnocchi can become mushy. The sauce thaws overnight in the refrigerator.

→ How do I prevent gnocchi from getting gummy?

Avoid overcrowding the pot when boiling gnocchi, and drain them immediately once they float. The quick pan-fry step not only adds golden color but also prevents them from sticking together while creating a light exterior crust.

→ Can I use fresh red peppers instead of jarred?

Absolutely. Roast fresh red peppers over a gas flame or under the broiler until charred, then place in a bowl covered with plastic for 10 minutes. Peel off the skin and proceed with the recipe. Jarred peppers offer consistent flavor year-round.