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