Sardinian Gnocchi with Anchovy Butter and Toasted Almonds

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil for the gnocchi.

   ~10 min
2. 2

   While the water heats, finely chop the garlic and fresh parsley. Roughly chop the toasted almonds.

   ~5 min
3. 3

   In a large skillet, melt the butter over medium-low heat. Add the anchovy fillets and cook, stirring, until they dissolve into the butter. This should take about 3-5 minutes.

   ~5 min
4. 4

   Add the chopped garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

   ~1 min
5. 5

   Add the malloreddus to the boiling salted water and cook according to package directions, usually 8-10 minutes, until they float to the surface and are tender.

   ~10 min
6. 6

   Reserve about 1/2 cup of the pasta cooking water, then drain the malloreddus using a colander.

   ~1 min
7. 7

   Add the drained malloreddus directly to the skillet with the anchovy butter. Toss well to coat. Add a splash of the reserved pasta water if the sauce seems too thick.

   ~2 min
8. 8

   Stir in most of the chopped fresh parsley and season with salt and freshly ground black pepper to taste.

   ~1 min
9. 9

   Serve immediately, garnished with the remaining chopped parsley and the toasted almonds.