Olives and Olives with a little Gnocchi

If 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

Sauté 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.

The 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.