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.
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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:
- 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.
- Boil the gnocchi two or three minutes as indicated by the manufacturer. Drain well.
- 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.
- 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.
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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.
Gnocchi and black olives. Two of my favourite things! YUM!