Festive Gnocchi with Anchovies, Pine Nuts, and Raisins
Thursday gnocchi, I make them whenever I want, especially during the holidays, a little extra treat.
These are special, colorful, and flavorful with pine nuts and anchovies that pair well with potatoes and beets.
Every time I make them, I change the recipe, because there’s always something new to try.
Gnocchi are a main dish that lends itself to a multitude of interpretations, and as I write, another version is already forming in my mind.
A main dish that pleases everyone, both young and old.
Ode to gnocchi:
“From plate to fork, you rise in a light manner full of expectations
You manifest between temptation and flavor. You, wrapped in a triumph of softness
Capture in primitive taste, the essence of being special”.
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Potatoes, beets, and anchovies
- 2.2 lbs potatoes
- 1 boiled beet (Or beet powder, 2 tablespoons)
- 1.75 cups flour
- 1 egg
- 0.25 cup pine nuts
- 3 salted anchovies
- 7 oz red cabbage
- 2 tablespoons raisins
- as needed olive oil
- as needed salt
Tools
Board, gnocchi board, bowl, pot, and pan
- Bowls
- Pans
- Pots
- Plates
Steps
A very simple and tempting recipe with few steps
After boiling the potatoes, mash them and mix with the beets. I usually use my own, but if I’m out, I use powder, the same I use for savory pastries; the egg, flour, and salt. Gently mix and form into small logs, then…
Cut into small pieces and roll on the wooden tool, but a fork will also do.
In a pan, add olive oil, pine nuts, deboned anchovies, and finely julienned red cabbage, or as you prefer, it should remain crunchy…
Cook your gnocchi and let them savor in the pan.
To be honest, the photos don’t do them justice, but the flavor contrast is unique! They asked for seconds, I assume they were liked!😜👍
How to store your gnocchi?
You can freeze them raw and separated, then transfer them into a bag, so you can prepare them in two steps; if you have leftovers, I suggest gratinating them, you’ll discover a delicacy.
