Romanesco In Romesco Sauce
Romanesco in Romesco Sauce with Baked Gnocchi
Ingredients
1 medium head Romanesco broccoli, washed and cut into florets
1 pound potato gnocchi
½ teaspoon olive oil
salt and pepper, to taste
½ cup hazelnuts
3/4 cup Hatch Sesame Balsamic
1 clove garlic
¼ cup olive oil
¼ cup freshly grated Parmesan cheese
1 teaspoon minced parsley
Instructions
Ingredients
1 medium head Romanesco broccoli, washed and cut into florets
1 pound potato gnocchi
½ teaspoon olive oil
salt and pepper, to taste
½ cup hazelnuts
3/4 cup Hatch Sesame Balsamic
1 clove garlic
¼ cup olive oil
¼ cup freshly grated Parmesan cheese
1 teaspoon minced parsley
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Toss Romanesco in olive oil, season with salt and pepper.
- Place Romanesco and gnocchi on separate sides of the baking sheet.
- Bake for 20-25 minutes, until gnocchi are soft on the inside and crisp on the outside, and Romanesco is fork tender.
- While the gnocchi and Romanesco are baking, make the romesco. Place the hazelnuts, hatch sauce, and garlic into a blender, turn on, drizzle in olive oil, and puree until smooth. Season to taste with salt and pepper.
- Once baking is done, toss all items together. Top with cheese and parsley.