1 quantity Homemade Potato Gnocchi
For Marjoram Pesto
80g fresh marjoram leaves
1 garlic clove
pinch coarse sea salt
extra virgin olive oil
2tbsp Pecorino (or Parmesan) cheese, grated
handful of stale breadcrumbs
Parmesan, freshly grated
For your Pangrattato, heat a little glug of oil in a frying pan then add the anchovies and stir until they melt into the oil. Add the breadcrumbs and gently fry till crispy but not burnt. Remove from pan and drain onto kitchen paper.
For your marjoram pesto place your garlic and sea salt in a pestle and mortar and grind to a pulp. Add the marjoram leaves, grated cheese and grind again to a smooth paste then slowly drizzle in the oil, stirring all the time, till you have a smooth, silky consistency.
When your ready to eat, cook your gnocchi in a pan of lightly salted boiling water until they float to the surface.
Place a couple of spoonfuls of marjoram pesto into a bowl then scoop the cooked gnocchi from the boiling water and toss in the marjoram pesto and toss well until all the gnocchi are coated with pesto.
Serve in a bowl sprinkled with grated Parmesan and Pangrattato.