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Quick romesco with gnocchi & courgette
Any leftover romesco from Elly Curshen's recipe will keep well in a sealed container in the fridge for up to three days.
Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
Ingredients
2 medium courgettes
1½ tbsp olive oil
20g butter (or vegan alternative)
500g pack Essential Gnocchi
1 Parmigiano Reggiano (or vegan alternative), to serve
For the romesco
1/2 x 465g jar Peppadew Roasted Red Peppers, drained
30g baguette, bloomer or sourdough, lightly toasted
2 plum tomatoes, quartered
35g Waitrose Duchy Organic Almonds
1 tbsp chopped flat leaf parsley
2 tsp sherry vinegar
½ tsp sweet smoked paprika
1 pinch cayenne pepper
1 tsp sea salt flakes
2 clove/s garlic, roughly chopped
60ml extra virgin olive oil
Method
Trim and halve the courgettes lengthways,
then cut into 2cm half moons. Heat ½ the oil
and ½ the butter (or vegan alternative) in a
large frying pan and add the courgettes. Fry
over a high heat, until well browned on all
sides, for about 10 minutes.
Remove from the pan and set aside. Add
the remaining oil and butter to the same
pan. Fry the gnocchi for 8 minutes, stirring
occasionally, until golden.
Meanwhile, make the romesco by placing
all the ingredients, apart from the oil, in
a food processor or blender. Pulse until finely
chopped and season with freshly ground black
pepper. With the motor still running, add
the olive oil gradually and blend until mostly
smooth, but still with some texture. Taste and
adjust the seasoning.
When the gnocchi is golden, return the
courgettes to the pan. Add 4-6 tbsp of
the romesco and season with more
black pepper. Heat for 1 minute, until hot
throughout. Finely grate some Parmigiano
Reggiano (or vegan alternative) over the
top and serve.
Cook’s tip
If you want to speed things up, fry the courgettes and gnocchi in 2 pans simultaneously. Don’t try to fry them all together and crowd the pan, though, or the gnocchi won’t get crispy.
