Gnocchi with parsley and anchovy butter

A tasty main dish prepared with potato gnocchi topped with a sauce made from anchovy fillets, chopped parsley and melted butter. try also this beef salad bowl recipe too.

Ingredients

Main course For 4 people

800 g of floury potatoes

2 eggs

150 g of flour

3 tablespoons of corn starch

1 teaspoon of salt

pepper

nutmeg

50 g of butter

½ bunch of parsley

1 50 g box of anchovy fillets in oil, drained weight approx. 33 g

Freind's kitchen recipes, Salami chips.

How to proceed

Preparation:

ca. 35 minutes

Cooking:

ca. 40 minutes

Total time:

1 h 15 min

Steam the peeled potatoes in the steamer basket for approx. 40 minutes, depending on the size. Let them cool, then peel them and mash them with a vegetable mill. Add the eggs, flour and corn starch to the mashed potatoes. Knead quickly and season with salt, pepper and nutmeg.

With the potato mixture, form balls the size of hazelnuts on abundant flour, then pass them on the back of a fork or on a ribbed gnocchi board by pressing them gently. Boil the gnocchi in boiling salted water, a few at a time, until they emerge on the surface. Take them out and arrange them on a plate.

Drain the anchovy fillets well and chop them finely with the parsley. Melt the butter in a non-stick pan. Add the chopped anchovies and parsley, then the gnocchi. Skip everything and serve. You may be interested to read savoury vegetable cake recipe/ sago coconut cookies.