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Green olive and Gruyère AOP gnocchi

Printable version PDF file

Serves 2

Main course

120 min

3 min


  • 300g breadcrumbs
  • 50g Gruyère AOP, grated
  • 100g ricotta
  • 2 eggs
  • 50g flour
  • 100g green olive puree



Combine all the ingredients in a mixing bowl. Knead until a dough forms.

Roll the dough into a long sausage shape. Cut small pieces from this and form them into olive-shaped balls.

If the dough is too sticky, add a little flour.

Once all the little dough olives are formed, let them rest for 2 hours in the fridge.

Blanch the gnocchi in salted boiling water until they float.

Fry quickly in a frying pan with a drizzle of olive oil and some cherry tomatoes.