1/3 pack (approx 150g) fresh potato gnocchi
4-5 leaves silverbeet (swiss chard), finely chopped
200 ml milk
1 Tbsp white flour
200 ml grated cheddar
salt
pepper (optional)
4 anchovies, or more to taste
Steam the silverbeet.
Meanwhile, boil a generous quantity of water. Add salt. When the water
has boiled, add the gnocchi and continue boiling. Stir occasionally.
When the gnocchi has risen, remove from heat and drain.
Meanwhile, combine flour, milk, salt, and pepper in a saucepan. Whisk.
Heat on high while whisking every so often. When the mixture begins to
rise, continue whisking and remove from heat. Stir in cheese.
Stir gnocchi, silverbeet, and anchovies into sauce. Serve.
