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Gluten-free gnocchi with butter, anchovies and herbs · GialloZafferano.com

• 0:00
  Speaker 1: Glutenfrignoki with butter, anchovies, and herbs is a rich and
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  Speaker 1: fragrant Italian style dish. The nyoki stays soft and moist,
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  Speaker 1: while the toasted gluten free bread and dzel nuts give
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  Speaker 1: a crunchy contrast. The butter and anchovies create a sevory,
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  Speaker 1: smooth sauce lifted by fresh thyme, sage, and wild fannel.
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  Speaker 1: This is a quick recipe perfect for a comforting, flavorful meal.
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  Speaker 1: For four servings. You need prep time ten minutes, cook
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  Speaker 1: thyme fifteen minutes. Ingredients gluten free potetoioki two point two
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  Speaker 1: pounds that is one kilogram, butter seven tablespoons that is
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  Speaker 1: one hundred grams. Anchovies in oil two point five ounces
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  Speaker 1: that is seventy grams. Peeldseel nuts one and one quarter
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  Speaker 1: cup that is one hundred fifty grams. Time as kneeded,
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  Speaker 1: wild fennel as kneaded, sage as kneaded, fine salt, as kneaded,
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  Speaker 1: gluten free bread crumb one and one quarter cup that
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  Speaker 1: is one hundred fifty grams only the soft inner part
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  Speaker 1: of the bread. Extra virgin olive oil as kneaded, black
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  Speaker 1: pepper as kneaded. Start with the crunchy bread topping. Cut
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  Speaker 1: the gluten free bread roughly and place only the crumb
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  Speaker 1: in a food processor. Pulse until you obtain in regular
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  Speaker 1: crumbs not too fine. Heat a drizzle of extra virgin
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  Speaker 1: olive oil in a skillet over medium heat. Add some
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  Speaker 1: fresh time leaves and the bread crumbs. Toast for about
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  Speaker 1: eight minutes, steering often, until the crumbs are well golden
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  Speaker 1: and crisp. Transfer the toasted bread to a plate and
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  Speaker 1: set aside. In the same skillet, add the pil dazel nuts.
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  Speaker 1: Toss them over medium heat for a few minutes, stealing
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  Speaker 1: frequently until they are lightly golden. Transfer dazel nuts to
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  Speaker 1: a cut in board. Let them cool slightly, then roughly
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  Speaker 1: chop them with a knife. Set them aside with the
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  Speaker 1: toasted bread. Place a large pot of water on the
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  Speaker 1: stove for cooking the nyaki. Add fine salt as kneaded
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  Speaker 1: and brin to a boil. Meanwhile, finely chop the sage
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  Speaker 1: and wild fennel. In the same skillet you used before.
• 2:18
  Speaker 1: Melt the butter over medium low heat. Add the anchovies
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  Speaker 1: in oil. Stir for about three minutes until the anchovies
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  Speaker 1: dissolve completely into the butter and form a smooth sauce.
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  Speaker 1: When the water starts boiling, add the gluten frignoki. Cook
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  Speaker 1: them until they float to the surface while the nyaki cook.
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  Speaker 1: Add a good portion of the chopped herbs to the
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  Speaker 1: butter and anchovy sauce in the skillet. Let the herbs
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  Speaker 1: infuse in the hot butter for a short time so
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  Speaker 1: they release their aroma without burning. As soon as the
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  Speaker 1: nyaki float to the surface, drain them, keeping a little
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  Speaker 1: of the cooking water aside. Transfer the drained naki directly
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  Speaker 1: into the skillet with the butter, and then show sauce.
• 3:01
  Speaker 1: Toss the nyuki gently over medium heat for about thirty seconds.
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  Speaker 1: If the sauce seems to tick or dry, add a
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  Speaker 1: small amount of the reserved cooking water to reach a
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  Speaker 1: creamy consistency. Keep tossing gently so the nyaki do not break.
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  Speaker 1: Plate the hot naki, sprinkle the surface with the toasted
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  Speaker 1: bread crumbs and the chopped toasted daizelnuts. Finish with a
• 3:25
  Speaker 1: grind of black pepper and a little more chopped aromatic herbs.
• 3:29
  Speaker 1: Serve the gluten frinoki with butter, anchovies, and herbs immediately
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  Speaker 1: while they are still hot, so the contrast Between the
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  Speaker 1: soft naki, the creamy sauce, and the crunchy topin stays
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  Speaker 1: at its best.