ROMESCO WITH CAULIFLOWER GNOCCHI

This is the second instalment of blended pasta sauces, which is where we show you how to make delicious easy pasta sauces with just your blender!

Romesco is a Spanish classic - a smoky, nutty sauce made with jarred roasted peppers.

Traditionally served with fish or vegetables, it’s bold, rich, and full of depth. It also uses mostly cupboard essentials, making it super convinient and easy to make in a hurry.

For this twist, we’re blending semi-dried tomatoes with roasted peppers for a mellow sweetness, walnuts for earthiness (though almonds are the OG), and a touch of pecorino for creaminess.

Paired with our Sunny & Luna Cauliflower Gnocchi, it’s rustic comfort with a modern, wholesome spin.

INGREDIENTS

Sunny & Luna Cauliflower Gnocchi

1 jar sun dried (or semi-dried) tomatoes

½ jar roasted red peppers

50g walnuts (or almonds for traditional)

Extra virgin olive oil

1 large garlic clove

20g pecorino romano (vegans can skip this step)

To finish: extra walnuts, herby oil, a squeeze of lemon

PREPARATION

Add tomatoes, roasted peppers, walnuts, garlic, olive oil, and pecorino to a blender. Blend until smooth.

Cook your Sunny & Luna Cauliflower Gnocchi until golden and crisp in a non stick frying pan with a little oil.

Toss the gnocchi with the romesco (loosen with water if needed), spoon into bowls, and finish with a drizzle of herby oil, extra walnuts, and a squeeze of lemon.

Serve immediately and enjoy a Spanish-inspired pasta night!