The last night before Maxie jetted off to set up life in NYC last year we had a day of adventuring around the misty mountain wonderland of Maleny, visiting friends and stopping off at the Maleny pub for a pint on the way home. That night we cooked up a yum new gnocchi dish for Maxie’s last supper.
Fried gnocchi with tomatoes & olives
(from David Herbert, The Australian Magazine)
1 tablespoon olive oil
pinch dried crushed chilli
1 clove garlic, crushed
500g homemade or bought gnocchi
100g semi dried tomatoes, chopped
150g good quality black olives, pitted
Zest half lemon
Handful fresh basil leaves, torn
100g small fresh mozzarella balls, torn in half
50g freshly grated parmesan
extra-virgin olive oil, for drizzling
Heat the oil in a large frying pan and add the chilli and garlic. Cook for 2-3 minutes. Add the gnocchi, and cook, stirring occasionally for about 5 minutes, or until slightly puffed and golden. Add the tomatoes, olives, lemon zest and basil and warm through.
Stir through the mozzarella and parmesan. Serve, drizzled with a little oil and garnish with extra basil leaves, if desired.