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.
Ingreadient:
- 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
Direction:
- 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
