Quick Details:
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Category: Traditional Puglian First Course
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Difficulty: Easy
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Cost: Affordable
Ingredients (Serves 4):
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800 g (1.75 lb) potato gnocchi
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500 g (1.1 lb) cleaned turnip tops
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5–6 oil-packed anchovies
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2 garlic cloves
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Extra virgin olive oil, to taste
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Coarse salt, to taste
How to Make It:
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Clean the turnip tops by removing tough stems and damaged leaves. Rinse well.
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Cut the anchovies into small pieces and set aside.
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Bring a large pot of salted water to a boil. Cook the turnip tops for 8–10 minutes until tender.
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In the same water, cook the gnocchi until they float (about 2–3 minutes).
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In a large skillet, heat olive oil with garlic. Add the anchovies and melt them over low heat.
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Add the drained turnip tops to the skillet and sauté for 1–2 minutes.
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Toss in the cooked gnocchi and mix everything gently to combine the flavors.
Tips and Variations:
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Add a pinch of chili flakes for some heat.
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Toast two tablespoons of breadcrumbs in olive oil and sprinkle them over the dish for extra crunch.
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You can also use orecchiette pasta for a traditional variation!
🌿 Every bite of these gnocchi tells the story of Puglia — fresh, rustic, and full of soul.
Greetings from Clementina – Sedicipuglia, from the heart of my kitchen.
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