Romanesco in Romesco Sauce with Baked Gnocchi Ingredients1 medium head Romanesco broccoli, washed and cut into florets1 pound potato gnocchi½ teaspoon olive oilsalt and pepper, to taste½ cup hazelnuts3/4 cup Hatch Sesame Balsamic1 clove garlic¼ cup olive oil¼ cup freshly grated Parmesan cheese1 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.
