Gluten-free gnocchi with butter, anchovies and herbs

To prepare the gluten-free gnocchi with butter, anchovies and hazelnuts, start with the crunchy bread. Roughly cut the gluten-free bread 1, then transfer it to a food processor fitted with blades 2 and pulse until you get irregular crumbs 3. We recommend using only the bread crumb.

Heat a drizzle of extra virgin olive oil in a skillet, add a little fresh thyme, leaves removed 4, and the bread 5. Toast over medium heat for about 8 minutes, stirring often, until well golden and crisp. Transfer the toasted bread to a plate and set aside.

In the same skillet, add the hazelnuts 7 and toast them for a few minutes, stirring frequently 8. When they are lightly golden, transfer them to a cutting board, let them cool slightly and roughly chop them with a knife 9. Put a pot of salted water on the stove that will be used to cook the gnocchi.

Meanwhile, finely chop the sage and wild fennel 10. In the same skillet melt the butter over medium-low heat, then add the anchovies in oil 11 and stir until they have completely dissolved into the butter; this will take about 3 minutes 12.

In the meantime, drop the gluten-free gnocchi into the water once it reaches a boil 13. Then add a good portion of the chopped herbs 14 and let them infuse for a moment 15.

Drain the gnocchi as soon as they float to the surface 16, reserving a little of the cooking water. Transfer the gnocchi directly into the skillet with the sauce 17 and toss them for about 30 seconds, adding a little cooking water if necessary to obtain a creamy consistency 18.

Gently toss 19. Plate the gnocchi, garnish with the toasted bread and hazelnuts 20, then finish with a grind of black pepper, a little more chopped aromatic herbs and serve the gnocchi immediately while hot.