Romanesco In Romesco Sauce

Romanesco in Romesco Sauce with Baked Gnocchi
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
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Toss Romanesco in olive oil, season with salt and pepper.
  4. Place Romanesco and gnocchi on separate sides of the baking sheet.
  5. Bake for 20-25 minutes, until gnocchi are soft on the inside and crisp on the outside, and Romanesco is fork tender.
  6. 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.
  7. Once baking is done, toss all items together. Top with cheese and parsley.