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Anchovy recipes

Spinach-and-broccoli pasta

10 minutes

Gnocchi with Romesco sauce and grated hazelnuts

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 55 minutes

Ingredients

For the Romesco sauce:

3 red peppers, halved and seeded
2 ripe tomatoes, quartered
6 cloves garlic cloves, peeled
sea salt and freshly ground black pepper, to taste
¾ cup extra virgin olive oil
40 g blanched hazelnuts, toasted
40 g blanched almonds, toasted
1 t smoked paprika
¼ cup sherry vinegar
1 T butter
400 g Woolworths fresh gnocchi Italian potato dumplings
10 g hazelnuts (toasted), finely grated

Method

1. Preheat the oven to 200°C. Place the peppers and tomatoes on a tray. Place the garlic cloves on the peppers to prevent them from burning. Season and drizzle with olive oil. Roast for 30– 40 minutes, or until soft.

2. Place the roast vegetables and the remaining sauce ingredients in a blender. Blend until slightly chunky.

3. Cook the gnocchi in the butter according to package instructions.

4. To serve, pour the warm Romesco sauce into bowls and spoon over the gnocchi. Top with the hazelnuts and season with pepper.

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Gnocchi with Romesco sauce and grated hazelnuts

Gnocchi with Romesco sauce and grated hazelnuts

Ingredients

Method