Quick romesco with gnocchi & courgette

Name: Quick romesco with gnocchi & courgette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 medium courgettes; 1½ tbsp olive oil; 20 g butter (or vegan alternative); 500 g pack Essential Gnocchi; 1 Parmigiano Reggiano (or vegan alternative), to serve

Any leftover romesco from Elly Curshen's recipe will keep well in a sealed container in the fridge for up to three days.

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 medium courgettes
1½ tbsp olive oil
20g butter (or vegan alternative)
500g pack Essential Gnocchi
1 Parmigiano Reggiano (or vegan alternative), to serve

For the romesco

½ x 465g jar Peppadew Roasted Red Peppers, drained
30g baguette, bloomer or sourdough, lightly toasted
2 plum tomatoes, quartered
35g Waitrose Duchy Organic Almonds
1 tbsp chopped flat leaf parsley
2 tsp sherry vinegar
½ tsp sweet smoked paprika
1 pinch cayenne pepper
1 tsp sea salt flakes
2 clove/s garlic, roughly chopped
60ml extra virgin olive oil

Trim and halve the courgettes lengthways, then cut into 2cm half moons. Heat ½ the oil and ½ the butter (or vegan alternative) in a large frying pan and add the courgettes. Fry over a high heat, until well browned on all sides, for about 10 minutes.
Remove from the pan and set aside. Add the remaining oil and butter to the same pan. Fry the gnocchi for 8 minutes, stirring occasionally, until golden.
Meanwhile, make the romesco by placing all the ingredients, apart from the oil, in a food processor or blender. Pulse until finely chopped and season with freshly ground black pepper. With the motor still running, add the olive oil gradually and blend until mostly smooth, but still with some texture. Taste and adjust the seasoning.
When the gnocchi is golden, return the courgettes to the pan. Add 4-6 tbsp of the romesco and season with more black pepper. Heat for 1 minute, until hot throughout. Finely grate some Parmigiano Reggiano (or vegan alternative) over the top and serve.

Cook’s tip

If you want to speed things up, fry the courgettes and gnocchi in 2 pans simultaneously. Don’t try to fry them all together and crowd the pan, though, or the gnocchi won’t get crispy.

Typical values per serving when made using specific products in recipe