1. We’ll start with the sauce. Put a saucepan on a medium-low heat and add 2 tbsps of olive oil. Add in the sliced shallot along with a small pinch of salt. Sauté for 8-10 mins or until soft and translucent. When necessary, turn down the heat so they don’t colour.
2. When the shallot is cooked, add in the anchovies and a few twists of black pepper. Turn up the heat slightly and after a minute, or once the anchovies have broken down, add in the white wine. Allow to cook for a couple of mins so that the alcohol is burnt off. Once the wine has cooked out, add in the cream and bring to the boil. Lower the heat and leave to simmer for 10 mins.
Now take off the heat, cover the pan with cling film, and allow to rest for 10 mins. After that, blend the sauce and pass it through a fine sieve into a small pan. Check the sauce for seasoning. The anchovies should provide most of the salt you need, but add a few drops of lemon juice. Set aside for later.
3. While you do step two, bring a large pan of salted water to the boil. Once boiling, cook the gnocchi for a minute or so (or until they rise to the surface). Remove using a slotted spoon and transfer to a plate or tray with some kitchen paper. Keep the water boiling.
4. Place a large frying pan on a medium-high heat and, when hot, add the remaining olive oil and butter. Once foaming, add in the cooked gnocchi and sauté for a couple of mins (or until nicely browned). Once browned, turn off the heat.
5. Add the agretti to the boiling water. Cook for 30 secs and remove with a slotted spoon. Drain them a little and then add to the pan with the gnocchi. Add the remaining lemon juice and toss everything together.
6. Warm your sauce up and divide between warmed plates. Distribute the gnocchi and agretti between the plates and then top with the smoked eel. Finish with a drizzle of your best-quality extra-virgin olive oil and a few twists of freshly ground black pepper.
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