Indulge in the tastes of Italy with this golden Gnocchi with Quick Romesco Sauce recipe! This easy vegetarian dish is bursting with flavour. With a combination of crispy gnocchi, a quick, tangy homemade Romesco sauce, and gooey melted cheese.
Ingredients
¼ cup olive oil, plus 2 tbsp extra
500g fresh potato gnocchi
260g jar chargrilled capsicums
2 tbsp toasted slivered almonds
1 clove garlic, crushed
2 tsp red wine vinegar
Pinch sugar
¼ cup basil leaves, extra leaves for garnish
½ cup (60g) fresh coarse breadcrumbs
150g bag Perfect Italiano™ Perfect Melts
Rocket, Apple and Parmesan Salad
Method
Preheat oven to 220°C/200°C fan-forced. Heat ¼ cup of oil in an ovenproof skillet over a medium heat
Add gnocchi. Cook, stirring occasionally for 10 minutes or until golden
Meanwhile, drain capsicums and add to food processor along with extra 2 tablespoons of olive oil, almonds, garlic, vinegar, sugar and basil. Process until smooth. Season with salt and pepper to taste and add ¾ cup water to loosen
Add the sauce to pan with gnocchi and stir until coated. Add extra water to gnocchi in pan if it has absorbed the liquid and you prefer a thinner sauce
Combine breadcrumbs with cheese. Sprinkle on top
Bake for 15 minutes or until golden
Serve immediately sprinkled with basil leaves accompanied with rocket, apple and parmesan salad
Tips & Hints
Find gnocchi with the fresh pasta section in the refrigerated section of major supermarkets
You can use shelf-life gnocchi as well. You may need to add extra water if gnocchi absorbs water too quickly
You will need 170g drained capsicum for the sauce which is the amount of a 260g jar. Use any roasted or char-grilled red peppers in jars, whole, in pieces or strips
