Wednesday, January 17, 2007

Olives and Olives with a little Gnocchi

Olives and Olives with a little Gnocchi_4.jpgIf you love olives and starch, this one's for you.

Serves 1
  • 1 yellow onion, quartered and sliced
  • Extra virgin olive oil
  • 2 tablespoons hummus, preferably with Kalamata olives
  • 1/4 cup or so of Kalamata olives packed in brine, pitted and chopped
  • About 1/2 pound vacuum packed gnocchi
  • 1 splash of your favorite hot sauce

Olives and Olives with a little Gnocchi_3.jpgSauté the onion in enough olive oil to coat until tender on medium. Meanwhile, bring a pot of water to boil for the gnocchi. When the water boils, add the gnocchi; when it floats, drain it, saving a bit of the water. Into the pot of onions, mix in the chopped olives and a small splash of their brine, hummus, hot sauce and enough olive oil to loosen it all up into a runny paste. When the gnocchi is finished, add them to the pot of onions with enough of their water to make it all come together very smoothly.

Olives and Olives with a little Gnocchi_2.jpgThe dish has a bit of the texture of hummus, and packs the sharpness of Kalamata olives all the way through. It's a pretty quick cook up, but if you find yourself with extra time or a bored guest, snack on small tastings of miso and red wine while you cook.

Photos: Chris B.


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