When I first bought my bag of mini red skin potatoes a few weeks ago, I had intended on cooking them up with some dill and calling it a day. Yesterday, I had purchased some hazelnuts I intended to use in my Nutella chip cookies but never got around to doing so, and alongside some leftover jarred pasta sauce and mini Italian bread, it was about time I used up some of these ingredients. To get this accomplished, and as alluded to in the title for this post, I revisited one of my favourite (but nevertheless challenging) recipes: gnocchi. Thankfully, I can report it was one of the best rounds of gnocchi I've made to date, and my Romesco-esque sauce brought in a ton of flavour that's much needed for essentially boiled potatoes.
