Anchovies with gnocchi and sage
Fish tales
Magazine

Anchovies with gnocchi and sage

Recipe (dinner)

ANCHOVIES WITH GNOCCHI AND SAGE

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.

Ingredients

  • - 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