Gnocchi, romesco sauce & grated hazelnuts recipe | TASTE

Ingredients

• For the Romesco sauce:
• 3 red peppers, halved and seeded
• 2 ripe tomatoes, quartered
• 6 cloves garlic cloves, peeled
• sea salt and freshly ground black pepper, to taste
• ¾ cup extra virgin olive oil
• 40 g blanched hazelnuts, toasted
• 40 g blanched almonds, toasted
• 1 t smoked paprika
• ¼ cup sherry vinegar
• 1 T butter
• 400 g Woolworths fresh gnocchi Italian potato dumplings
• 10 g hazelnuts (toasted), finely grated