The gnocchi with bean flour and anchovy sauce from Cetara are a truly delightful, easy, and refined first course with a seafood aroma. In this recipe, completely gluten-free and lactose-free, there are also no eggs. This type of recipe can still be made with traditional potato gnocchi or gnocchi without potatoes, if there are no specific dietary needs. The gnocchi prepared in this way are soft, pleasant, and light. The aroma and flavor of the bean flour, even in small quantities, pairs perfectly with the fish. In this case, I chose anchovy sauce, one of the Italian excellences – specifically a Campania specialty – that deserves to be known and tasted. If you go, as I hope, to the Cetara area, on the Amalfi Coast, don’t miss trying it because it is a gastronomic experience of great respect.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz boiled potatoes
- 1.8 oz bean flour
- 1.5 oz gluten-free potato starch
- 2 tablespoons anchovy sauce from Cetara
- 3 tablespoons extra virgin olive oil
- 10 fresh cherry tomatoes
- to taste ground pepper or chili
- 1 pinch oregano
- 1 ladle gnocchi cooking water
- 1 clove garlic
Tools
- 1 Gnocchi Board
Steps
1) Let’s prepare the gnocchi as described here. As we form them, place them on a tray or cutting board dusted with rice flour.
2) Wash the cherry tomatoes and cut them into cubes on a plate, so as not to lose their vegetable water.
3) Prepare the seasoning and at the same time start heating the water for the gnocchi. In a large pan, sauté a clove of garlic in 3 tablespoons of extra virgin olive oil over a very low flame. When the garlic starts to sizzle, remove it, add the cherry tomatoes, their vegetable water, and the chili. Let them cook over high heat for a couple of minutes, stirring often. Do not salt. Then, turn off the heat, cover, and set aside. This way the cherry tomatoes will remain crunchy and won’t fall apart. If you prefer them more cooked, extend the cooking time to your preferred consistency.
4) When the water reaches a boil, add the gnocchi, (remember to not salt even the water), stir and wait for them to be cooked, tasting and checking that there are no more traces of raw dough or flour inside. Potato gnocchi with bean flour cook in very short times, especially if they are small.
5) Drain the gnocchi, reserving a ladle of their water. Pour them into the pan with the cherry tomatoes, add the anchovy sauce, the oregano (fresh or dried) and mix everything, adding a little cooking water if the seasoning is insufficient. Serve immediately our gnocchi with bean flour and anchovy sauce.
Bon appétit
