I’ve been on a big Peruvian food kick around here lately, and this Vegetarian Gnocchi with Peruvian Seco Sauce is just awesome!
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I’ve spent time looking through many websites and blogs for yummy looking recipes. Pinterest has some great ideas for Peruvian food as well. So I came up with this recipe for Vegetarian Gnocchi with Peruvian Seco Sauce to share with you.
What are gnocchi?
I love the idea of (affiliate link) 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 (affiliate link) 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.
Make it a meal
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!
More of my Peruvian recipes:
Vegetarian Gnocchi with Peruvian Seco Sauce Recipe
Vegetarian Gnocchi with Peruvian Seco Sauce
- 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!