Preparation time: 20 min
Cooking time: 10 min
Rest time: 5 min
Difficulty: Easy
Servings: 4

Ingredients:

For the gnocchetti:

• 200 g chickpea flour
• 50 g all-purpose flour + extra for dusting
• 60 g buckwheat flour
• 150 ml water
• 1 tbsp extra virgin olive oil
• Salt to taste

For the turnip greens pesto:

• 250 g turnip greens
• 15 g sun-dried tomatoes
• 20 g pine nuts
• 40 g olive oil
• 20 g Delicius anchovy fillets in spicy sauce

Instructions:

For the gnocchetti:

1. In a bowl, combine the flours, gradually add warm water, olive oil, and salt, and mix until a dough forms. Adjust with water or flour to achieve a workable consistency.
2. Transfer the dough to a floured surface and shape it into thin logs. Cut into 1 cm pieces, and use a fork to create ridges on each gnocchetto.

For the turnip greens pesto:

1. While making the gnocchetti, rehydrate the sun-dried tomatoes in warm water until soft.
2. In a food processor, combine the rehydrated tomatoes, blanched and squeezed turnip greens, toasted pine nuts, olive oil, 3–4 Delicius anchovy fillets in spicy sauce, and a spoonful of the anchovy sauce. Blend until smooth. Transfer the pesto to a skillet.

To finish:

1. Bring a large pot of lightly salted water to a boil and cook the gnocchetti for a few seconds until they float.
2. Drain and toss the gnocchetti in the skillet with the turnip greens pesto. Serve garnished with additional toasted pine nuts and a drizzle of the spicy anchovy sauce.

Anchovies, Delicius, Homemade Pasta, Gnocchi, Fresh Pasta