Paleo Romesco Gnocchi

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Paleo Romesco Gnocchi


  • 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 


  • 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