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Cooking 101
We love a crispy gnocchi moment. Our romesco sauce makes a perfect smoky, creamy sauce for this easy weeknight dinner. All you need is a saute pan and a pouch of sauce to upgrade a package of gnocchi and some seasonal veggies.
Chef Tip: Did you know you don't have to boil gnocchi? You can cook them in a pan until they're crispy, and they'll stay pillowy soft inside! Cut the brussels sprouts in half for this recipe, that flat surface is what gets ultra crispy during the pan roasting.
1 pound Brussels sprouts (or broccoli, cauliflower,cabbage) cut into bite-sized pieces
Olive oil
salt
1 (18-ounce) refrigerated gnocchi
½ teaspoon red-pepper flakes
Freshly grated Parmesan cheese
Heat a large skillet over medium-high heat. Add a glug olive oil, then the Brussels sprouts, and a pinch of salt (you want the sprouts in an even layer, cut-side down in the pan). Cook until tender and crispy on the bottom, about 5 minutes. Stir and continue to cook for another 3 minutes. Transfer to a medium bowl
Add about ½ pouch of Romesco, and cook, stirring, for 1 to 2 minutes. Add in the Brussels sprouts and sprinkle with red pepper flakes and Parmesan
Add about ½ pouch of Romesco, and cook, stirring, for 1 to 2 minutes. Add in the Brussels sprouts and sprinkle with red pepper flakes and Parmesan
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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