Almond Romesco Gnocchi
1 cup roasted red peppers
3/4 cup fire roasted diced tomatoes
3/4 cup Mandelin Blanched Almond Flour
3 cloves garlic
2 teaspoons smoked paprika
1 teaspoon red pepper flakes
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons chopped parsley
16 ounces gnocchi (prepared according to package directions)
Blitz tomatoes, red peppers and garlic in a food processor or blender.
Drizzle in olive oil and a generous splash of red wine vinegar.
Add almond flour, smoked paprika, parsley, red pepper flakes and salt to taste. Blitz again, adjust seasonings to taste.
Not spicy enough? Add more paprika or red pepper flakes?
Sauce too thin? Add more almond flour.
Sauce too thick? Add a little more olive oil and vinegar.
Serve over gnocchi or enjoy as a dip with crusty bread.
Recipe by Cobi Kanani