Green Olive Gnocchi with Green Olive Sauce
- ACTIVE: 50 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 6
Don't be tempted to leave out the cream here—it adds an amazing dimension.
Plus: Pasta Recipes and Tips
- 1 pound medium red potatoes, scrubbed
- 1 1/3 cups chicken stock or canned low-sodium broth
- 1/2 cup heavy cream
- 1 1/2 cups all-purpose flour
- Fine sea salt
- 1/2 pound green Sicilian olives, pitted and coarsely chopped
- 4 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons finely chopped flat-leaf parsley
- Freshly ground pepper
- 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
- In a medium saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until tender, about 25 minutes. Drain and let cool slightly, then peel the potatoes. Meanwhile, in a medium saucepan, boil the stock until reduced to 2/3 cup, about 15 minutes. Transfer to a bowl and stir in the cream. Wipe out the saucepan.
- In a large bowl, combine the flour with 1 teaspoon of salt and half of the olives. Pass the potatoes through a ricer set over the bowl with the flour. Add the butter and stir until a stiff dough forms. Turn the dough out onto a lightly floured work surface and knead it gently until smooth, 2 or 3 minutes. Quarter the dough. On an unfloured work surface, roll each piece of dough into a 1/2-inch-thick rope. Cut the ropes into 1-inch lengths and transfer the gnocchi to a lightly floured baking sheet.
- Bring a large pot of salted water to a boil. Heat the olive oil in the medium saucepan. Add the onion and garlic, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the cream mixture and boil until reduced slightly, about 5 minutes. Add the remaining olives and 2 tablespoons of the parsley and season with salt and pepper. Cover and keep warm.
- Boil the gnocchi over moderately high heat, stirring very gently, until they begin to rise to the surface. Cook the gnocchi for 1 minute longer, until they are just tender. Gently drain the gnocchi and return them to the pot. Add the green olive sauce and 1/4 cup of the Parmesan cheese, season with pepper and stir gently over moderate heat for 1 minute. Transfer the gnocchi to a serving platter, sprinkle with the remaining 1 tablespoon of parsley and 2 tablespoons of Parmesan cheese and serve.
The tart olives and rich sauce here suggest a full-flavored red. Look for an Australian Sangiovese- or Barbera-based wine.
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Congratulations to Mei Lin, winner of Top Chef Season 12.