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Gnocchi, anchovy and tomato bake

So this has only got a whiff of fish, but I thought I had better include this in the fish section.  For those who think they do not like anchovy, I dare you to make and eat this, and I think you will enjoy a very subtle aroma rather than the full on taste that anchovies can have when eaten on their own.
  • half onion, chopped small
  • 6-7 anchovy fillets
  • half bottle passata
  • 2 cloves garlic, crushed
  • 1 tbsp dried basil
  • a good grinding of pepper to taste
  • 2 packets of gnocchi
  • several tablespoons single/ double cream
  • handful grated cheese

  1. In a saucepan fry the onion gently in a dash of olive oil until golden.  
  2. Add the anchovy fillets, washed if they have been salted. If they are in a tin of olive oil, you may wish to add some of the oil to the pan.  The anchovies will sort of "melt" into the oil and onions.  
  3. Add the passata, the garlic and dried basil and stir.  Season with the pepper. Leave to cook gently for about 20-30 minutes.
  4. Meanwhile, boil a large pan of water, add the gnocchi and boil for 3 minutes or until they are cooked. Drain.
  5. In an oven proof dish place one layer of gnocchi. Spoon a couple of serving spoons of the tomato mixture on top, and pour over a drizzle of cream.  
  6. Add another layer of gnocchi, tomato mixture and cream, repeating until they are all used up.  
  7. Top with the grated cheese.
  8. Place in a hot oven for 20 minutes or so or until the cheese is bubbling.