Gnocchi with Tomato, Olives and Garlic Confit

Preparation info
  • Serves


    as a small main
    • Difficulty


Appears in
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Whilst gnocchi isn’t pasta, you will invariably find them together on the pasta shelf in food stores or at the deli counter. Make sure you get the fresh little potato and four dumplings and not a dried pasta that I’ve seen around, confusingly also labelled ‘fgnocchi’.


  • 12 cloves garlic, peeled
  • 180 ml(6 fl oz) extra virgin olive oil


First make garlic confit, which can be done up to 10 days in advance. Place garlic in a small, heavy saucepan and cover with oil (add extra oil if necessary). Place over a very low heat and cook 1 hour, or until soft and golden. (Too hot and the garlic will burn.) Leave to cool in the oil, then store (still in the oil) in the fridge, until ready to use.