Anchovies with gnocchi and sage
Fish tales

Anchovies with gnocchi and sage

Recipe (dinner)


Simpel, yet so delicious, gnocchi with anchovies and sage! These little tinned fishes have a pretty intense taste but are the secret tastemaker in many sauces, dressings and soups. Go ahead and try! We guarantee you’ll love the funky, salty flavour!

  • 1

    Soak the anchovy fillets for a few minutes in lukewarm water or milk. Drain and pat dry.

  • 2

    To clarify the butter, put the butter in a saucepan over a medium high heat and leave to melt completely, without allowing it to brown.

  • 3

    Remove the pan from the heat. With a spoon, remove the milk solids from the butter.

  • 4

    Place the pan back over a medium heat and fry the sage leaves in the butter until crispy.

  • 5

    Remove the pan from the heat, take out the leaves and leave to drain on kitchen paper.

  • 6

    Cook the gnocchi in boiling water according to the package instructions.

  • 7

    Portion the gnocchi out onto four plates. Pour over the sage butter and sprinkle with parsley and pepper

  • 8

    Add the crispy sage leaves and anchovy to the gnocchi and serve immediately.


  • - 1 tin of anchovy fillets, in olive oil, 50 g

  • - milk

  • - 250 g butter

  • - 1 bunch of sage, leaves separated

  • - 500 g gnocchi

  • - 1 tbsp chopped flat-leaf parsley

  • - freshly ground white pepper

  • 20 minutes
  • 4 persons