Methods/steps

In a large sauté pan over medium heat, add the olive oil. Sauté the gnocchi for 2 to 3 minutes on each side, or until golden brown. Add the garlic and shallots and sauté for 1 minute. Add the white wine and reduce by half. Add the tomatoes and heat through.

Remove from the heat and add the butter. Add the parsley leaves and toss.Divide the gnocchi mixture between 4–6 serving bowls. Top the gnocchi with the shaved Parmesan and sea salt, and drizzle with Black Olive Oil.

Potato Gnocchi
Makes 80–100 gnocchi

4 russet potatoes, baked until tender
2 small eggs
6 oz. semolina flour
¼ c. chives, snipped
2 T. olive oil
2 T. butter, melted
2 t. white pepper
2 t. salt
Water, as needed
Semolina, flour as needed
Olive oil, as needed

Slice the potatoes in half while still hot and scoop out the flesh. Put the potato flesh through a ricer into a bowl. Working quickly to retain the warmth, add the rest of the ingredients and gently fold together. Do not overmix, as this will create a dense product. On a clean work surface dusted with semolina flour, form and separate the dough into 6 to 8 equal parts. Roll out each part into logs approximately ¾ inch in diameter (about the diameter of a hot dog) and as long as possible. Cut the logs into small squares. Once all of the gnocchi are cut, place them in boiling salted water until they float to the top. Drain the gnocchi, toss in olive oil to coat and place onto a sheet pan in a single layer to cool. Reserve for assembly.


OVEN ROASTED TOMATOES
1 lb. Roma or heirloom tomatoes, cut in half
Olive oil
Salt and pepper

Preheat oven to 250 degrees. Place tomatoes, cut-side up, in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake for 30 - 45 minutes.


Black Olive Oil
1 c. kalamata olives, pits removed
½ c. olive oil

Place ingredients in a high-speed blender and puree until smooth.