· recipe ·
Gnocchi with Romesco and Charred Broccolini
A coarsely blended romesco has enough texture to sit under crisp gnocchi without soaking away their browned edges.
Time and servings
- Prep
- 55 min
- Cook
- 85 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 630
- Protein
- 16 g
- Fat
- 33 g
- Carbs
- 73 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with 1/2 tsp3 g of the salt and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the romesco
Toast the almonds in a dry skillet until fragrant and cool them for 3 minutes. Drain the roasted peppers, then blend them with almonds, sherry vinegar, garlic, smoked paprika, 3 Tbsp45 ml of the olive oil, and half of the black pepper to a textured sauce.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.
Char the broccolini
While the water heats, turn the broccolini with 1 Tbsp15 ml and the remaining black pepper. Sear it in a wide skillet over medium-high heat until the florets are charred and the stems are crisp-tender, then transfer it to a plate.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Crisp the gnocchi
Heat 2 Tbsp30 ml in the skillet over medium heat. Add the drained gnocchi in an even layer and cook until the undersides are golden, then turn gently to brown the other side.
Plate the three components
Spoon the romesco onto a platter, arrange the crisp gnocchi over it, and place the charred broccolini alongside rather than stirring it into the sauce. Chop the parsley and scatter it over the top.
