I’ve been on a big Peruvian food kick around here lately, and this Vegetarian Gnocchi with Peruvian Seco Sauce is just awesome! I’ve spent time looking through many websites and blogs for yummy looking recipes. Pinterest has some great ideas for Peruvian food as well.
I love the idea of gnocchi in the mix. Little pillows of potato goodness. Of course, you could make your own, but I chose to use pre-made ones from the grocery store to save a little time. And, I’ve never been able to really perfect the homemade Gnocchi. If you wanted a few more veggies in the stew I’d suggest using broccoli and green beans.
This sauce is perfect! Rich and thick with a little kick of heat. That kick of heat comes from the aji amarillo paste. I highly recommend buying some. It’s pretty much required in Peruvian cooking, and it has a lovely fruity heat to it. I buy mine from a local Mexican market near my house. Check around, you may have some well-stocked markets in your area as well. If not, Amazon sells the aji amarillo paste.
This Peruvian dish makes a great dinner with some nice crusty French bread, or make the stew the day before and send it for lunches. It reheats beautifully!
- 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
- 1 package (16-17.5 ounce) fresh potato gnocchi
- 1 cup frozen green peas, defrosted
- 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!
- The nutrition analysis seems to be off on this, I'm not sure why. The gnocchi is about 240 calories per serving, the oil has 120 calories per tablespoon, or 80 calories per serving, aji paste has 5 calories per tablespoon, veggies and broth are going to be negligible, so you're actually looking at about 450 or so calories per serving on this.
Want to see more of my Peruvian stuff: