Ricotta Gnocchi with White Anchovy
White anchovies are found in various regions of Italy but are especially popular in Sicily. These types of anchovies are made from the same species of fish as commercial anchovies except that they are cured in vinegar rather than salted and cured in oil. They are milder in flavor and far more tender than common canned anchovies.
Ingredients
- 8 ea garlic cloves
- 1 cup extra virgin olive oil
- 2 oz White anchovies
- ½ tsp crushed red pepper
- 2 oz butter
- ½ cup Cherry tomatoes, halved
- 1 small zucchini (sliced)
- 1 small carrot (sliced) blanched
- 3 oz fresh fennel (julienned)
Directions
Simmer anchovies, and garlic in oil until the garlic is fork tender. Blend until smooth to make anchovy paste. Sauté vegetables and season with crushed red pepper. Blanch Gnocchi then strain and toss in the skillet with vegetables. Add anchovy paste and butter and toss until gnocchi are evenly coated. Plate garnished with fennel.
