Gnocchi with fresh tomatoes, green olives and smoked mozzarella


I am always turned on by recipes using unusual ingredients or unconventional combinations of flavors. I immediately knew that I had to try this one the first time I saw it a few years ago. I have never felt compelled to try to adapt it as it is perfect as it is.

You will find the recipe in Molto Italiano by Mario Batali. Enjoy!

For four to six people:

450 g plum tomatoes, finely chopped
6 tbsp extra-virgin olive oil
2 cloves garlic, finely sliced
1/2 cup green olives, pitted and halved
4 oz smoked fresh mozzarella, cut into 1/4 inch cubes
2 tbsp fresh marjoram, finely chopped
salt and pepper
450 g gnocchi

Method:

1. Bring 6 quarts of water to a boil and add 2 tbsp salt.
2. Meanwhile, heat the olive oil in a frying pan over medium-high heat until smoking. Add the garlic and cook until it starts to brown, about 30 seconds. Add the tomatoes and stir for about two minutes. Add the olives and turn the heat off.
3. Drop the gnocchi in the boiling water and cook until they float to the surface, about 3 minutes. Drain.
4. Transfer the gnocchi to the pan with the sauce, toss over medium heat and add the marjoram, salt and pepper. When the gnocchi are saturated with the sauce, turn the heat off and add the cheese. Serve immediately in warm bowls.

3 replies »

  1. MMMM smoked mozzarella! Brings me back to the mozzarella bar at Campo de Fiori!! Will definitely be making this. Did you know the mozzarella bar opened places in Toronto and Manhattan??

    Like

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