December 26, 2008

Greek Gnocchi

Greek Gnocchi
  • 1 lb. whole wheat gnocchi (DeLallo brand)
  • 1 can quartered artichoke hearts in brine, drained
  • 6 large black olives, pitted and quartered
  • 3 roma tomatoes, pulp removed and chopped
  • 2 shallots, chopped
  • 4 cloves garlic, minced
  • olive oil spray
  • 1 tsp white vinegar
  • chives


  1. Boil gnocchi according to box instructions.
  2. Meanwhile, spray a small skillet with olive oil over medium heat and saute shallots until soft and caramelized. Add garlic and continue to stir.
  3. Toss shallot mixture with drained gnocchi. Arrange artichokes, olives, and tomatoes on top. Spray with olive oil and drizzle with vinegar. Snip chives over top with kitchen shears.
  4. Serve warm or cold.