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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Md Jamal YouTube
[email protected]I'm not a huge fan of gnocchi, but I really enjoyed this dish. The sauce was so flavorful and the gnocchi was cooked perfectly.
Blake Folsom
[email protected]This recipe is a keeper! I will definitely be making it again.
MaK Brown
[email protected]I love the combination of flavors in this dish. The sweetness of the tomatoes, the saltiness of the olives, and the freshness of the basil all come together perfectly.
Md Salam
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Aarjan Basnet
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The gnocchi is light and fluffy, and the sauce is flavorful and tangy.
Amy McKinnie
[email protected]Meh.
Black Eye
[email protected]This recipe was a disaster! The gnocchi didn't cook evenly and the sauce was bland. I would not recommend this recipe.
DSLR SRABON
[email protected]The gnocchi was a little too soft for my taste, but the sauce was delicious. I will try it again with a different type of gnocchi.
Sindhu Palikhe
[email protected]This was my first time making gnocchi and it was surprisingly easy! The recipe was clear and concise and the dish turned out great.
Nefertiti LKT
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I like to add a little bit of red pepper flakes for a little spice.
Dlven Murad
[email protected]This dish was a hit with my family! The gnocchi was soft and pillowy, the tomatoes were sweet and juicy, and the basil added a pop of freshness. I will definitely be making this again.