Try this for a tasty weeknight dish, particularly if you have lots of herbs in the garden. We loved the anchovies in this but you can easily give it a go without. With gnocchi the trick is to definitely fry it at the end as this gives you both a crispy outside and a pillowy-soft centre.
Wine Suggestion: This needs a characterful white with a bit of acidity. Domaine Gueguen’s old-vine Aligote was our choice, but a good Gavi or top-notch Vermentino would work too.
Gnocchi with herb sauce – serves 2
- 1 tbsp capers
- 4 anchovies (optional)
- 1 clove of garlic
- 1 lemon, juiced and zest of half
- 50g herbs – we used parsley, chives & basil
- 4 tbsp olive oil
- 500g gnocchi
Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Season and set aside.
Cook the gnocchi in salty water according to the pack – it takes hardly any time at all and don’t be tempted to leave it in longer, really as soon as it floats to the top it’s done. Drain the gnocchi, then heat the last tbsp of olive oil in a large non-stick frying pan over a high heat.
Fry the gnocchi for about 3 minute or until crispy on the outside and piping hot. Drain on kitchen paper, then tip into a bowl and toss with the sauce. Divide between warm bowls and top with lemon zest and lots of black pepper.
(Original recipe by Elena Silcock in BBC Good Food Magazine, April 2018.)
Jono & Jules do food & wine 
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