Walnut Romesco Gnocchi
This saucy recipe is made up with peppers, walnuts and garlic blended together with some tomato puree. You'll love this added to the gnocchi for a delicious, comforting dinner.
Servings: 4
Calories: 455kcal
Cost: £0.94
Equipment
Ingredients
- 3 red peppers chopped (£0.50x3)=(£1.50)
- 50 g walnuts (£1.79/3)=(£0.60)
- 3 tbsp tomato puree (£0.27)
- 3 cloves of garlic (£0.69/3)=(£0.23)
- 150 g cavolo nero, destemmed & torn (£0.85)
- 1 kg gnocchi (£1.30)
- 120 g feta crumbled (£0.75/2)=(£0.38)
- 1 handful fresh chopped parsley (£0.50)
Cupboard Essentials
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp olive oil
- Salt
Instructions
Preheat oven 180°C
- Start by placing the chopped peppers on a baking tray lined with foil. Coat with olive oil and pop in the oven for 30 minutes, until fully roasted.
- Next, coarsely blend the roasted peppers, walnuts, garlic, tomato puree, honey, paprika and red wine vinegar in a food processor/with a hand blender. Once blended, stir the extra virgin olive oil into the romesco. Add salt & pepper.
- Add the gnocchi & cavolo nero into salted boiling water (same pot) and cook according to the packet time, minus 1 minute.
- Reserving some of the starchy water, drain the gnocchi & greens and pop back into the pan. Add the romesco sauce with a couple of ladles of pasta water. Cook until the sauce the romesco and pasta water become a smooth/thick emulsion and the gnocchi is fully cooked.
- Serve with a sprinkle of feta, an optional drizzle of honey and chopped fresh parsley. For additional texture/crunch I added an extra sprinkle of chopped walnuts.
Nutrition
Calories: 455kcal | Carbohydrates: 64g | Protein: 17g | Fat: 11g