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Recipe for Kalamata olive gnocchi

Jenny Zarins

Serves 4

You can serve these with any sauce you like — butter and sage, marinara, olive oil and garlic — or anything else you would toss with pasta.

Flour (for sprinkling)
russet (baking) potatoes
cup pitted black Kalamata olives, roughly chopped
Salt and pepper, to taste
Pinch of grated nutmeg
1cups flour, or more if needed
1egg, lightly beaten
Olive oil (for sprinkling)

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet. Line another rimmed baking sheet with parchment paper and sprinkle it lightly with flour.

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2. Prick the potatoes well all over. Set them on the unlined baking sheet and bake for 1 hour, or until tender. While they are hot, halve the potatoes, and use a spoon to scoop out the flesh. Work it through a food mill into a bowl or mash with a potato masher.

3. Dust the counter with flour. Turn the potato out onto it. Add the olives, salt, pepper, nutmeg, and about 1 cup of flour. Knead it lightly. Make a well in the center, add the egg, and, using your hands, gradually work in the potato mixture to form a smooth soft dough. Add more flour, if necessary, but do not overwork the dough.

4. Bring a large pan of salted water to a boil. Drop in a small piece of gnocchi dough. Cook only until the gnocchi floats to the surface. If it falls apart, work a little more flour into the dough.

5. Cut the dough into four pieces. Roll each under your palm on the counter, adding more flour, if necessary, to make a ¾-inch-diameter sausage. Cut into 1¼-inch pieces. Place on parchment-lined baking sheet; refrigerate until ready to cook.

6. Return the water to a boil. Add the gnocchi in batches and cook for 1 to 2 minutes or until they float to the surface. With a slotted spoon, transfer the gnocchi to a warm serving dish. Sprinkle with olive oil and pepper and toss with the sauce of your choice. Adapted from “Smashing Plates”

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