David Bull's Potato Gnocchi with Oven-Roasted Tomatoes and Black Olive Oil

Category: 
Main Courses, Side Dishes

Courtesy of Chef David Bull

Easy

David Bull's Potato Gnocchi with Oven-Roasted Tomatoes and Black Olive  Oil

Ingredients

For 4 Person(s)

Recipe

  • 2 teaspoons olive oil
  • Potato Gnocchi
  • 1/2 tablespoons minced garlic
  • 1/2 tablespoons minced shallots
  • 3/4 cups white wine
  • 1 cups Oven-Roasted Tomatoes
  • 2 tablespoons butter
  • 1/2 cups parsley leaves, loosely packed
  • 1/2 cups shaved Parmesan
  • 2 teaspoons Maldon sea salt
  • 1/2 cups Black Olive Oil

David Bull's Potato Gnocchi with Oven-Roasted Tomatoes and Black Olive Oil Directions

  1. 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.
  2. Remove from the heat and add the butter. Add the parsley leaves and toss.
  3. 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.

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