Ingredients

The following ingredients have 3 Servings
  • ¾ cup cilantro leaves
  • 2 Roma tomatoes (seeded and roughly chopped)
  • 2 tablespoons olive oil (or light-tasting oil of your choice)
  • 1 medium red onion (chopped)
  • ½ tablespoon ají amarillo paste
  • ½ red bell pepper (diced)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup low-sodium vegetable broth
  • 16 ounce fresh potato gnocchi
  • 1 cup frozen green peas (defrosted)

Instruction

  • In the bowl of a blender, blend cilantro leaves and stems with ¼ cup water. Once cilantro is well blended, add the tomatoes, and blend until smooth. Set aside.
  • Heat the oil in a saucepan over medium heat until it shimmers. Add the onion and cook, stirring until tender and beginning to brown, about 7 minutes.
  • Add ají amarillo paste, red bell pepper, cilantro paste, salt and pepper, and continue to cook for 5 minutes.
  • Add the vegetable broth, put the lid on, bring to a boil, lower the heat, and simmer for 15 minutes.
  • While the sauce simmers, cook the gnocchi according to package directions, they’ll usually take approximately 2-3 minutes to cook. In the last minute of gnocchi cooking time, add the frozen peas to the boiling water. Once gnocchi and peas are done, drain well.
  • Using the blender, take about half of the vegetable-sauce mixture and blend until smooth, being very careful, as the mixture is hot. Pour the blended sauce back in with the sauce-veggies mixture. Gently toss the cooked gnocchi and peas into the sauce. Enjoy!