GREEN OLIVE G NO CC HI WITH GREEN OLIVE SAUCE

SERVES 4 PREP AND COOK TIME 1 HOUR 30

MINUTES (+ STANDING TIME) 750g desiree potatoes, peeled

¾ cup (110g) plain flour freshly grated nutmeg

20 large green olives (160g), pitted, chopped finely

2 free-range egg yolks

60g unsalted butter, chopped microcress, for serving GREEN OLIVE SAUCE 1 tablespoon extra virgin olive oil 1 medium (150g) brown onion, chopped finely

3 cloves garlic, chopped finely ½ cup (125ml) chicken stock ½ cup (125ml) thickened cream 1 cups (200g) pitted green olives, chopped

1 tablespoon lemon juice 1 Steam whole potatoes until soft, about 30-40 minutes. Mash while still

warm until smooth. Cool a little then add flour, nutmeg and olives; season to taste with salt and pepper. Gently stir in egg yolks to make a fairly firm dough. Knead gently for a few minutes to just bring mixture together, adding another 1 tablespoon flour if needed. Divide dough into quarters; cover, stand dough for 20 minutes.

2 GREEN OLIVE SAUCE: Meanwhile, heat oil in a medium frying pan over a medium heat; cook onion and garlic until very soft and translucent. Add stock and cream; bring to the boil. Add olives and adjust the flavour with lemon juice to your taste if required; remove from heat. Process until a slightly chunky texture then return to the pan.

3 To make gnocchi, roll each piece of dough into a log about 1.5cm thick; cut into 1cm pieces.

4 Place gnocchi, in batches, into a large saucepan of boiling salted water; don’t over-crowd the pan. Once gnocchi have come to surface, cook for 1 minute. Scoop out with a slotted spoon; transfer to a tray.

5 Heat butter in a large frying pan over a high heat. When butter has turned nut brown colour, add gnocchi. Fry for 2 minutes or until golden brown.

6 To serve, reheat Green Olive Sauce and divide sauce and gnocchi between 4 warmed serving bowls; sprinkle with microcress. Gnocchi suitable to freeze before boiling. Not suitable to microwave.