- List Of Ingredients
- 500g/1lb 2oz floury potatoes, such as King Edward
- 150g/5¼oz plain flour
- 2 egg yolks
- 12 whole sun-dried tomatoes preserved in oil, drained and dried on kitchen paper
- salt and freshly ground black pepper
- For the sauce:
- 4 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, squashed but left whole
- 120g/4½oz black olives, pitted and roughly chopped
- a few sprigs of fresh thyme
- 120ml/4fl oz red wine
- Serves 4
Place the unpeeled potatoes in a saucepan of lightly salted water, bring to the boil and simmer until tender. Once the potatoes are cooked, drain and leave to cool. Peel and mash the potatoes, preferably with a potato ricer to give a really smooth mash.
In a large bowl, combine the mashed potatoes with the flour, egg yolks, salt and pepper. Chop the sun-dried tomatoes very finely, almost to a pulp – if necessary, once chopped, blitz in a blender or food processor. Add the tomatoes to the potato mixture and mix well to form a soft dough. Take large pieces of the dough and roll them into sausage shapes, then slice into 2cm/¾in squares. Roll each one over the back of the tines of a fork to mark it slightly and give a traditional gnocchi shape.
Bring a large saucepan of salted water to the boil. Meanwhile, make the sauce. Heat the olive oil in a large frying pan, add the onion and garlic and cook gently until the onion is softened. Add the olives, thyme and wine and simmer until the wine has evaporated.
Season with salt and pepper.
Drop the gnocchi into the pan of boiling water and simmer until they rise back up to the top. As they float to the surface, lift them out of the water with a slotted spoon, drain well and add to the olive sauce. Mix well and serve immediately.
ⓒ Gennaro’s Passione: The Classic Italian Cookery Book by Gennaro Contaldo, published by Pavilion Books. Photographer: Kim Lightbody