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SERVES:
4

INGREDIENTS:

one 15-inch tub ricotta cheese
an equal amount of all-purpose flour (see hints below)
1 large egg
salt and pepper to taste

for the gremolata:
2 small cloves garlic, finely minced
1/3-1/2 cup chopped fresh parsley leaves
lemon zest form 2 lemons, finely minced

1/2 cup pitted Mediterranean black olives, sliced in half
1/2 cup pitted Mediterranean green olives, sliced in half

grated parmesan cheese for garnish
extra virgin olive oil for garnish

PROCEDURE:

Get a large pot of water going for eventually cooking the gnocchi.

Use a large mixing bowl to combine one 15-ounce tub of ricotta cheese with an equal amount of all-purpose flour, add 1 large egg to that, season with a little salt and pepper and then mix it together until it forms a nice ball.

Cut the ball into 4 equal sections and roll each one out on a floured surface into long, 1/2 - 1 inch long ropes.

Then use a pastry blade or a knife to cut the ropes crosswise into 1-inch long sections, tossing them onto a floured baking tray as you go. (see hints below)

For the sliced pitted olives, finely mince 2 small cloves of garlic and finely chop 1/3 - 1/2 cup fresh parsley leaves and then use a zesting tool to remove the zest from 2 lemons (or use a peeler to lightly remove just the yellow part of the lemon peel) and then finely chop it.

Add all of those things to a small mixing bowl and add a little pinch of salt and add a little drizzle of extra virgin olive oil and toss to combine.

Once the large pot of water comes to a nice rolling boil, carefully add the gnocchi a handful at a time. Let the water come back up to a boil, and let the gnocchi cook along for 3 - 4 minutes floating at the surface.

At that point, use a slotted utensil to scoop the gnocchi into a large mixing bowl, add the sliced olives and the gremolata, add a generous amount of grated parmesan cheese, toss everything together.

Serve with extra virgin olive oil and more grated cheese.

HINTS:

Lightly fill the empty ricotta cheese tub to measure the flour.

You can freeze the uncooked gnocchi on the baking tray and then store them in a ziploc bag in the freezer until you're ready to use them. Add them to the boiling water while still frozen.