Salty anchovies with gnocchi and sage
Gnocchi with anchovies and sage - so simple, yet so delicious! The small canned fish has an intense, salty taste, and is the secret ingredient in many sauces, dressings, and soups. Definitely worth a try!
If you want to desalt the anchovies, soak them in milk for half an hour.
Clarify the butter by placing a saucepan over medium heat and melting the butter completely, without browning it. Remove the pan from the heat. Skim the white milk solids from the surface of the butter with a spoon.
Place the pan back on the stove, over medium heat. Fry the sage leaves in the butter until crispy. Remove the pan from the heat once again, and spoon the leaves out, and place them on a sheet kitchen roll.
Cook the gnocchi according to the instructions on the packaging.
Dish the gnocchi onto four plates. Pour the sage butter over the gnocchi and sprinkle with some parsley and pepper.
Top with the sage leaves and anchovies and serve immediately.
