Paleo Romesco Gnocchi

Ingredients

• 1 package Cappello's Gnocchi
• For the romesco sauce:
• 15-ounce jar roasted red peppers, drained
• 1/2 cup extra virgin olive oil
• 1/2 cup raw almonds
• 1/2 cup oil-packed sun-dried tomatoes, rinsed
• 4 cloves garlic
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons toasted almonds, roughly chopped
• 2 tablespoons fresh basil, chopped

Instructions

• Add all ingredients for the romesco sauce to a blender. Blend until smooth, adjusting seasoning as needed. Transfer to a medium mixing bowl and set aside. (Note: this recipe makes enough sauce for a 2x batch).
• Add frozen gnocchi to 4-quarts of boiling water and stir immediately. Continue stirring every 30 seconds for 1-3 minutes, or until the gnocchi float. Reserve 1/2 cup of the cooking water, then drain the gnocchi.
• Transfer gnocchi and water to the bowl with the romesco and mix to combine.
• Top with toasted almonds and basil and serve.

Kids Can Do

• Measure ingredients for sauce
• Toss the pasta and sauce together
• Add the toppings