Rosemary Gnocchi w/ Brown Butter, Anchovies & Spinach
- 1 Portion Dan’s Pasta Fresh Rosemary Gnocchi
- 1/2 Garlic Confit & Parmesan Butter Log
- 30g Dan's Pasta Sourdough Garlic Pangrattato (breadcrumbs)
- 50g Baby Spinach
- 2 Anchovy Fillets (diced)
- 2 Garlic Cloves (sliced)
- 1/2 Red Chilli (sliced)
Step 1: Add butter to pan on low/medium heat and add your garlic and chilli. Cook for 1 to 2 minutes until translucent and then add the anchovy fillets. Saute for 1-2 minutes until cooked.
Step 2: Add gnocchi and cook for 2 minutes until caramelised on each side. The butter should also start to brown to really bring out the flavour.
Step 3: Add the baby spinach to the pan and cook for 1-2 minutes until the spinach has wilted.
Step 4: Serve onto plate and sprinkle over sourdough garlic pangrattato. Enjoy!