Potato gnocchi with anchovies and broccoli
Preparation time:40 mins.
A unique tasting recipe thanks to Well Bouillon
- 250g floury potatoes washed and peeled
- 75g 00 flour
- 1 egg yolk
- Well granulated N.11 Fish Fumet
- 1 broccoli head
- 12 anchovy fillets
- 50ml extra virgin olive oil
- Salt, pepper and nutmeg
Cook potatoes in boiling salted water until completely cooked. Strain them and mash with potato masher.
Mix potatoes with the flour and egg yolk, seasoning with Well Granules N. 11 Fish Fumet, salt and nutmeg. Shape the gnocchi.
Cut the broccoli into little rosette pieces and cook them in plenty of salted water. Cut the anchovy fillets into julienne pieces, keeping 4 for garnishing. Heat them in an anti-stick pan with half the oil and then add the broccoli pieces having strained them with a slotted spoon from their cooking water.
Cook the gnocchi in the same water as the broccoli with a drop of oil. When they start to float, strain them into the pan with the rest of the ingredients.
Grind the pepper onto the gnocchi and serve immediately.