Vegetarian Gnocchi with Peruvian Seco Sauce

Servings 3
Author Debi


  • 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


  1. 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.
  2. 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.
  3. Add ají amarillo paste, red bell pepper, cilantro paste, salt and pepper, and continue to cook for 5 minutes.
  4. Add the vegetable broth, put the lid on, bring to a boil, lower the heat, and simmer for 15 minutes.
  5. 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.
  6. 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!

Recipe Notes

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.

Adapted from Peru Delights