Jumping fish

Anchovies with gnocchi and sage

Simpel, yet so delicious, gnocchi with anchovies and sage! Go ahead and try! We guarantee you'll love the funky, salty flavour! 
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  • 4 persons
  • cooking time: 20 minutes
  • difficulty

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

How to prepare

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!

Preparation

  • 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.

Anchovy fillets in olive oil

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