Pistachio Romesco Gnocchi

1 cup roasted, unsalted pistachios (shelled)

1 (4 oz) can fire-roasted green chiles, drained

1 (14.5 oz) can fire-roasted green tomatoes, drained

2 cloves garlic, peeled

1 small slice bread (toasted, about 1/2 cup when torn)

1 tbsp sherry vinegar (or red wine vinegar)

1/2 tsp smoked paprika

1/4 tsp ground cumin

1/4–1/2 tsp kosher salt, to taste

1/4 tsp black pepper

1/4 cup olive oil (plus more to thin if desired)

1–2 tsp lemon juice for brightness

1 package vacuum-sealed gnocchi

Toast the bread: If your bread isn’t already toasted, lightly toast it until golden and crisp. Let it cool and tear into pieces.
Blend base ingredients: In a food processor or blender, combine:
toasted bread
pistachios
garlic
drained green chiles
drained green tomatoes
Add seasonings: Add sherry vinegar, smoked paprika, cumin, salt, and pepper.
Blend until coarse: Pulse several times to break everything down. It should look chunky but starting to combine.
Add olive oil: With the processor running (if possible), slowly drizzle in olive oil until the mixture becomes thick but spreadable. Scrape down the sides as needed.
Taste and adjust: Add lemon juice for brightness. Adjust salt, vinegar, or oil to balance heat, acidity, and richness.
Cook gnocchi. Prepare gnocchi per package instructions.
Serve: Starting with a small amount, toss gnocchi in Romesco sauce. To make it a complete meal, add a flash cooked vegetable such as broccoli florets or spinach.

American Pistachio Growers

American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.