½ brown onion
2 tbsp extra virgin olive oil
1 tbsp butter
1 cup Kalamata olives, pitted
1 cup sundried tomatoes, strips
¼ cup capers
1 bunch chives
1 bunch flat leaf parsley
Parmesan, to serve
Add gnocchi to a large pot of salted boiling water. Stir for a few seconds so it doesn’t stick. It will be ready once it has risen to the surface.
Add oil, butter and onions to a hot frying pan, and saute for a few minutes. Add olives, capers and sundried tomatoes with a little of the oil from their jar. Add the fresh herbs and cooked gnocchi (with a little of the pasta water) and stir through.
Top with parmesan cheese to serve.