Gnocchi with butter, sage, chilli and anchovy sauce – Food & Home Magazine
Home‑made gnocchi, made from freshly boiled potatoes, flour, eggs and butter, is rolled into bite‑sized pieces and cooked until just floating - tender and light.
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Cooking tools:
- Potato ricer
- Grater
- Colander
- Slotted spoon
- Mixing bowl
- Serving bowl
- Cutting board
- Chef's knife
- Pot
- Saucepan
- Stove
- Spoon
Ingredients
- GNOCCHI
- 600g potatoes, peeled and boiled
- salt
- freshly ground black pepper
- 45ml (3 tbsp) butter
- 2 large eggs, lightly beaten
- 300g cake flour
- 300g butter
- 20 fresh sage leaves
- 1 red chilli, seeded and finely chopped
- 1 anchovy, finely chopped
- Parmesan, freshly grated, to serve
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