I’d like to say a big welcome to Ana, a Spaniard living in Luxembourg, who is a passionate foodie and photographer. She presents her own recipes in Spanish and English on her blog, Alis Whim, which has  scrummy pictures and interesting snippets about food, especially lactose-free foods. I hope you enjoy this recipe.

 *

 

Gnocchi with black olives.

This dish is made in few minutes, very easy and a good alternative when you do not feel like spending hours in the kitchen. The fresh gnocchis are bought, as handmade pasta is not for me; one of these days I will try to do it myself because they are also easy to make.
Choose good olives if you can buy them in bulk.

 

Ingredients: (For three people)

500g gnocchi
3 ripe tomatoes
Cured black olives
Basil leaves
Extra virgin olive oil
Pinch salt and sugar
Parmesan cheese (optional)

Directions:

1. For basic tomato sauce: peel and chop the tomatoes. Add extra virgin olive oil in a skillet or saucepan, add the tomatoes, a pinch of salt and sugar. Fry over low heat until the sauce had taken an orange colour.
2. Boil the gnocchi two or three minutes as indicated by the manufacturer. Drain well.
3. Serve the gnocchi with tomato sauce, some black olives and fresh basil leaves. Add a splash of extra virgin olive oil in the very last minute.
4. If desired, sprinkle with Parmesan at the very last moment. Be careful because if the olives are very salty, cheese and olives combined will make the dish too salty. I prefer not put any cheese.

 *

Did you know that

Parmigiano Reggiano cheese, matured for over 12 months has virtually no lactose. With 18 or 24 months of ripening, these cheeses do not contain any lactose; another example of this is Gouda cheese. There are many cheeses on the market without lactose – ask, and read the labels.