Olive & Sundried Tomato Gnocchi

Serves 4
Time 15 minutes


500g ricotta gnocchi 

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.