Sausage Gnocchi in Romesco Sauce
Italian flavoured sausage and gnocchi, tossed in exciting Romesco sauce, combine the flavours of Italy and Spain in one delicious meal.
Servings: 4
Equipment
- This is an affiliate link.Food processor
Ingredients
For the Romesco Sauce
- 250g/3 large roasted peppers from a jar, drained
- 1 tbsp tomato paste
- 100g/1 cup blanched almonds
- 2 cloves garlic
- 1-1.5 tbsp red wine vinegar
- 1 tsp This is an affiliate link.smoked paprika
- 50g/3 tbsp This is an affiliate link.extra virgin olive oil
- salt to taste
For the Sausage Gnocchi
- 1 tbsp This is an affiliate link.extra virgin olive oil
- 3 Italian flavoured sausages casing removed
- 1-2 cloves garlic
- 50g/1 3/4 cups fresh spinach
- 200g/1 cup Romesco sauce
- 1/2 cup reserved pasta water
- 1 lbs This is an affiliate link.gnocchi
- 50g/1/2 cup This is an affiliate link.Parmesan cheese
- salt to taste
Instructions
- Make the romesco sauce by combining the roasted red peppers, tomato paste, almonds, garlic, sherry vinegar, smoked paprika, extra virgin olive oil with a pinch of salt in a food processor or a blender. Process until you have a paste. Taste and add more salt to taste. Set aside.
- Set a pot with water to boil. Once it boils, cook the gnocchi according to package instructions. Meanwhile, in a large pan, heat 1 tbsp of olive oil and add the sausages, crumble them with a spatula while it's cooking. When the sausages are nearly done, add the minced garlic and lower the heat, cook briefly, then add the spinach and cook until it's barely wilted. Pour in 200g/1 cup of the Romesco sauce, (save the rest of the sauce for another use) stir to combine and heat through, then add a splash of the water from the pot with gnocchi, start with a small amount and add more if necessary, stir to combine.
- Drain the cooked gnocchi and add to the pan with the sauce. Toss to coat and add the grated Parmesan cheese, taste and add salt accordingly. If the sauce is too thick, you might want to add more of the reserved pasta water.