• TO DRINK: The Foundry Viognier 2007, a rich and spicy wine with lots of earthiness.

    Gnocchi with butter, sage, chilli and anchovy sauce

    Serves: 4
    Cooking Time: 50 mins


    • 600g potatoes, peeled and boiled
    • salt and freshly ground black pepper, to taste
    • 45ml (3 tbsp) butter
    • 2 large eggs, lightly beaten
    • 300g cake flour
    • SAUCE
    • 300g butter
    • 20 fresh sage leaves
    • 1 red chilli, seeded and finely chopped
    • 1 anchovy, finely chopped
    • Parmesan, freshly grated, to serve



    For the gnocchi, push the potatoes through a potato ricer into a mixing bowl while still hot. Mix in the remaining ingredients until well combined. You should have a soft, manageable dough.


    On a lightly floured surface, knead the dough until a pliable consistency is achieved.


    Sprinkle the surface with flour, slice the dough into small pieces and roll into 3cm-thick sausages, working quickly while the dough is still warm.


    Cut the sausages into 2cm-long pieces and press with your thumb to form a small indentation in the centre of each piece (to hold the sauce).


    Boil plenty of salted water and gently drop in the gnocchi. They are ready when they float to the surface.


    Using a slotted spoon, scoop the gnocchi out of the water and drain in a colander.


    To make the sauce, melt the butter in a pot. Once it starts to foam and brown, add the sage, chilli and anchovy and cook, stirring continuously, for a few seconds.


    Place the gnocchi in a serving bowl and toss through the butter sauce. Serve hot, sprinkled with Parmesan.