members recipes

Ingredients
1 kg potato

2 egg yolks

500 g black olives from Chile

400 g flour

Salt and pepper



2 kg italian tomatoes

olive oil

1 onion

3 cloves of garlic

Basilic

200 g fresh goat cheese

Method
Cook the potatoes in water until you put a fork and the fork comes out without putting any force to it.
Pit the olives and chop them in a food processor until it becomes a paste.
When the potatoes are good, take them off the water and peel them. Press them in a potato ricer and mix with the olive paste and the egg yolks.
Add flour until the mix doesn`t stick to your hand anymore. Season with salt and pepper as you like, but be carefull because the olives can be salty.
Form long rows with the dough and cut it in 1 inch pieces and pass them lightly by the back of a fork so the sauce sticks to the gnocchi when it`s done.
Put the gnocchi in a baking sheet until 15 minutes before serving it.

For the sauce:
Heat a pan with a little bit of olive oil. When is really hot, put the garlic, wait a few moments and add the onion. Add the tomatoes when the onion is almost transparent. Let the tomatoes cook for about 1 hour.
Add salt and pepper as you like.

Cook the gnocchi in boiling water, you`ll will know they are ready when they pop into the surface of the water.
Take them out of the water and put them directly into the sauce pan.
Add the basilic and the goat cheese and serve imediatelly.

Keep a leaf of basilic to decorate the dish.