BLACK OLIVE GNOCCHI WITH TOMATOES AND BASIL
The eye can influence wine choices almost as easily as the nose or the palate. Snowy little pillows of gnocchi often suggest a white wine, but before me was a plate of dusky ones, darkened with black olive paste. The dish demanded a red wine, one with rustic heft. Black olive gnocchi is a highlight at La Terrazza, the restaurant at the Splendido Hotel in Portofino, Italy, where I opted for a local red, a Rossese di Dolceacqua, alongside. The preparation is simple and will be successful as long as you apply a light touch.
Provided by Florence Fabricant
Categories pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan, cover with salted water and boil until tender, about 25 minutes. Meanwhile, heat oil in a skillet, add garlic, cook over medium heat until barely starting to color; stir in tomatoes. Coarsely chop olives and add half to the skillet. Cook briefly, until tomatoes collapse. Season with salt and pepper, and remove from heat.
- When potatoes are tender, peel and rice them into a large bowl. Mix all but 3 tablespoons flour with 1 1/4 cups cheese, toss with potatoes and pile in a mound on work surface. Make a well in center. Mix egg yolks and olive paste, and place in well. Chop remaining olives finely and add to well. Knead to blend ingredients and form a soft dough. Shape into a ball and divide in 8 portions. Roll each into a rope about 10 inches long and 1/2 inch in diameter. Cut into 1/2-inch dumplings (gnocchi). Dust with remaining flour and lightly pile in a bowl.
- Bring 4 quarts salted water to a boil. Reduce heat to a fast simmer, add gnocchi and as they rise to the surface, use a slotted spoon or skimmer to remove to a colander. Drain.
- Reheat sauce in skillet, fold in basil and add gnocchi. Heat, mixing gently. Check seasoning and serve, with extra cheese alongside.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 16 grams, Carbohydrate 53 grams, Fat 26 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 813 milligrams, Sugar 4 grams
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Sihle Duma
[email protected]I'm always looking for new gnocchi recipes and this one definitely didn't disappoint. It's a must-try for any gnocchi lover.
Fazal Rahman
[email protected]This is the best gnocchi dish I've ever had! The combination of flavors is incredible.
Nalwadda Jalia
[email protected]I've never made gnocchi before, but this recipe made it easy. The gnocchi turned out light and fluffy.
Asia islam Neha
[email protected]I'm not a fan of tomatoes, so I substituted them with roasted red peppers. It was still delicious!
Shahziab
[email protected]This dish was a hit with my family! The kids especially loved the gnocchi.
Belen Guerra
[email protected]I found the sauce to be a bit bland. I added some garlic and red pepper flakes to give it a little more flavor.
Farzana kazime
[email protected]The recipe was easy to follow and the dish turned out beautifully. The flavors were well-balanced and the gnocchi was cooked perfectly.
Kimoyo Leteipa
[email protected]I made this dish for a dinner party and everyone raved about it. Definitely a recipe I'll be making again.
Abdul Sayad
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Irene Venter
[email protected]I added some crumbled feta cheese to the sauce and it was amazing! Highly recommend trying this variation.
ALAM MEDIX
[email protected]The sauce was a bit too acidic for my taste, but the gnocchi was delicious.
Finley Rolfe
[email protected]This is my new go-to recipe for gnocchi! It's easy to make and always a hit with my friends and family.
Ibrahim Rana
[email protected]I followed the recipe exactly and the gnocchi turned out too dense. Not sure what went wrong.
Daniel Mcquillan
[email protected]I'm not a big fan of olives, but I was pleasantly surprised by this dish. The olives added a subtle briny flavor that really complemented the tomatoes and basil.
William g Grillman jr
[email protected]I tried out this recipe and it turned out incredibly well! The gnocchi was fluffy and flavorful, and the tomato-olive sauce was rich and savory. My family loved it.
Williams Smith
[email protected]This black olive gnocchi dish was a delightful culinary experience. The combination of flavors and textures was exquisite, with the briny olives, tangy tomatoes, and fresh basil complementing each other perfectly. The gnocchi was cooked to perfection