David Bull's Potato Gnocchi with Oven-Roasted Tomatoes and Black Olive Oil
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Courtesy of Chef David Bull
Easy
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PrintIngredients
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
- 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.
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