Salty anchovies with gnocchi and sage
So simple, yet so delicious is this gnocchi with anchovies and sage! The small canned fish have an intense, salty taste, but are the secret ingredient in many sauces, dressings, or soups. Definitely worth trying!
If you want to desalt the anchovies, soak them in milk for half an hour.
Clarify the butter. Place a saucepan over medium heat and melt the butter completely, without browning it. Remove the pan from the heat. Skim the white milk solids from the butter with a spoon.
Place the pan back on the stove and turn the heat to medium. Fry the sage leaves in the butter until crispy. Remove the pan from the heat, spoon the leaves out, and place them on kitchen paper.
Cook the gnocchi according to package instructions.
Divide the gnocchi among four plates. Pour the sage butter over the gnocchi and sprinkle with some parsley and pepper.
Distribute the sage leaves and anchovies over the gnocchi and serve immediately.
