Potato gnocchi are one of the most traditional recipes in Italy.
They were born Centuries ago in the farmers houses who had to make do with what the land had to offer to survive to the harsh winter. Gnocchi are in fact a mixture derived from crushed potatoes, flour and eggs. Three poor ingredients that have given life to millions of delicious recipes.

1 kg of potatoes
300 g of flour
1 egg

First of all, boil the water.

1: create a volcano form with the mixture. (a mountain with a hole in the middle), then add water and a pinch of salt.

2: knead the mixture starting from the center of the volcano and collecting gradually the flour you have on the side until you reach a smooth ball. Then prepare little sausages by hands and cut them more or less the same size.

3: Sauce time! Pour a tablespoon of EVOO oil into a pan and light the fire. While the oil is heating (but careful to don’t burn it!), Cut 1/4 of onion and add it. Once the onion is getting gold, add the sauce and cook for 5 minutes then add the olives.

4. Does water boil? Well, then add the coarse salt and the gnocchi. Being fresh, the gnocchi will cook very quickly, as soon as they come to the surface, remove them with a skimmer and put them in the pan with the sauce.
Mix it and … BUON APPETITO!