Today, heading towards the sun with this recipe for Gnocchi "Back from the South", which I love very much. It is full of qualities: it can be integrated into vegetarian recipes, be served to guests of any faith, and moreover... it is simply delicious. I should mention in passing: gnocchi is not written with an "s", this word already being a plural in Italian. (Smiles.) A bit of history. Gnocchi belong to the family of "scalded flour dishes". A word of Italian origin
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Ingredients for 4 servings

servings


  • 14 oz (400 g) of artisanal or homemade gnocchi
  • 1 can or jar of organic peeled and crushed tomatoes or 2 beautiful seasonal tomatoes
  • 1 yellow onion, sliced
  • 2.1 oz (60 g) of preserved red peppers, sliced
  • 2 cloves of garlic, degermed and chopped
  • 1.75 oz (50 g) of black and green olives, pitted and sliced
  • 1 tablespoon of ras el hanout
  • fine salt olive oil.
  • green and black olives for decoration