Another take on the classic Italian potato-based gnocchi, the addition of toasty, ground black olives adds a completely new layer of aromas and flavors to the classic gnocchi sauce.
Potato gnocchi are moderately heavier as a classic fresh Italian pasta, so if you're craving something with a little more heft, this is the ideal Italian gnocchi recipe for your needs.
You're going to love the extra saltiness the black olives lend to your dish - it's an awesome add-in, and one you might not have thought of before.
It's flavor-packed and ready to rock! For further olive goodness, don't miss the recipes for Pecorino Cheese and Green Olive Crackers or Pizza with Smoked Scamorza Cheese, Sun-dried Tomatoes and Olives to get your fill of Italian olives.
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for 4 servings
Prepare the fresh potato gnocchi
Wash potatoes that are more or less the same size (this helps keep cooking time as uniform as possible for potatoes). Boil large pot of salted water, and allow potatoes to cook until softened and can be pierced with a fork. Remove from heat, allow to cool slightly. Place into medium mixing bowl.
When cool enough to handle, remove peels and using either potato masher or food mill, mash while still warm, and adjust to taste with salt. Allow to cool completely.
Shape hole into middle of mashed potatoes. Add egg and blend well. Add flour, blend ingredients together well with hands - be careful to not overmix. Dust working surface with flour, and once ingredients are well blended, place half of blend onto floured working space using spatula to help you. Using your hands, create small rounded logs thickness of a pinky finger. Using sharp kitchen knife, cut each log into smaller pieces 1cm thick.
Size and thickness of your gnocchi depends on the size of your logs, and the size you cut them into. It’s up to you to shape and size gnocchi pieces to find your perfect size. Dust cut gnocchi pieces lightly with flour, and place gently onto plastic kitchen tray or wooden working board.
If making a gluten-free version, substitute all-purpose flour with rice flour, and use rice flour to dust cut gnocchi pieces.
Combine the ricotta and cream in a medium mixing bowl. Using whisk, beat vigorously to incorporate air into the mixture.
The consistency should be relatively light and hold a loose shape (to be molded using two spoons).
Smash the garlic clove, allow oil to heat in medium-sized sauté pan.
Add garlic to pan, allow to turn golden brown.
Add tinned tomatoes, allow to cook on medium heat for approximately 10 minutes.
Add few leaves fresh basil at end of cooking to infuse with basil aroma. Remove from heat.
Preheat oven to 120C. Line small baking tray with tin foil or baking paper.
Using a quantity of fresh, deseeded black olives to taste, dice olives coarsely into pieces.
Place on baking tray, and allow to cook for at least 1 hour. Remove from heat, allow to cool slightly.
Using blender or food processor, process olives well.
To cook, place into boiling salted water and allow to boil over medium-high heat until the gnocchi float to the surface.
Drain, and place in sauté pan with tomato sauce, and toss well to coat the gnocchi pieces. Remove from heat, place into serving plates, and top with two molded shapes of the ricotta cream (use two soup spoons to form the ricotta quenelles).
Dust with a pinch (or to taste) of black olive powder, and serve hot.