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Categories:
potato salt extra-virgin olive oil garlic cherry tomatoes black olives fresh ground black pepper flour cheese egg yolks black olive paste basil
Viewed: 55 - Published at: 4 years agoIngredients
- 1 lb idaho potato
- salt
- 3 tablespoons extra virgin olive oil
- 1 large garlic clove, sliced
- 1 lb cherry tomatoes, quartered
- 4 ounces black olives or 4 ounces kalamata olives
- fresh ground black pepper
- 1 cup flour
- 1 1/4 cups parmigiano-reggiano cheese (grated, more for serving)
- 2 large egg yolks, beaten
- 2 1/2 tablespoons black olive paste
- 20 fresh basil leaves, slivered
Method
- 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 the 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 into 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, remove with a slotted spoon. Drain in colander.
- Reheat sauce in skillet, fold in basil and add gnocchi. Heat, mixing gently. Check seasoning and serve with extra cheese alongside.
