Seared Gnocchi with Green Olive Sauce

  • 3 cloves garlic, finely chopped
  • 1 large yellow onion, finely chopped
  • 3 tablespoons extra-virgin olive oil or clarified butter
  • 3/4 cup vegetable broth
  • 1/3 cup heavy cream
  • 1 2/3 cup (200 grams) green olives, pitted and chopped
  • Fresh lemon juice (optional)
  • 1 pound gnocchi, either fresh or packaged
  • Fried capers
  • Bread crumbs, toasted
  • Sliced almonds, toasted

In a large skillet over medium-high heat, saute the garlic and onion in the 1 tablespoon of olive oil, until softened, a few minutes. Add the both and cream, and bring to a simmer. Remove from heat, add the olives and let cool for a couple minutes.

Transfer cream mixture to a food processor and blend until no large chunks remain.

Thin with a bit more warm cream or water if needed. Taste and add a bit of fresh lemon juice if you like. Set aside and keep warm.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Pan-fry the uncooked gnocchi in a single layer until golden on both sides, working in two batches if needed.

Toss the gnocchi with half of the sauce, taste, and add more sauce if you like. Salt and pepper to taste, then serve topped with fried capers, toasted bread crumbs, toasted almonds, and/or chives.

Any leftover sauce can be refrigerated for a few days.

Serves 4 - 6.

Recipe by 101 Cookbooks, which was inspired by the Green Olive Sauce recipe in Maggie's Harvest by Maggie Beer.