Gnocchi with Parsley, Olive and Butter Sauce

Gnocchi is a traditional Italian dish from all the North of the Peninsula, but specially from Veneto region and Venezia! Today, we make Gnocchi in the easiest and faster way possible, without renouncing to their traditional taste!

800g (about 3) large desiree potatoes
3 egg yolks
80g (½ cup) black olives, pitted and finely chopped
110g plain flour*

2 tablespoons extra-virgin olive oil
50g butter
3 cloves of garlic, thinly sliced**
1/3 cup (loosely packed) flat-leaf parsley, coarsely chopped
grated parmesan, to serve


For gnocchi, bring potatoes to boil in a large saucepan, cook until tender (25-30 minutes). Drain, peel and pass through a potato ricer into a bowl while still hot. Beat in egg yolks and salt, add olives and flour and gently work mixture together. Turn onto a floured work surface and, using your hands, roll into 2cm-thick logs. Cut logs widthways into 1½cm pieces, pinch in the sides of each piece slightly and set aside.

Bring a large saucepan of salted water to the boil, add gnocchi and simmer over medium heat until they float to the surface (2-3 minutes). Transfer to a tray to keep warm.
Heat olive oil and butter in a large frying pan, when butter starts to foam, add garlic and cook, stirring occasionally, until soft (2-3 minutes). Add gnocchi, gently toss until coated, scatter with parsley, sprinkle with parmesan and serve immediately.