How to make the “Molche” gnocchi:
Molche are the residues collected after pressing olives for the production of extra-virgin olive oil, therefore they are saturated in oil. In case of difficulty in finding them, they can be substituted with a black olive pate (some excellent ones are found on sale).
How to make the gnocchi di molche: take 1 kg of floury potatoes (suitable for making mashed potatoes) and cook them in salted water. Once cooked and cooled, pass the potatoes through a ricer, add salt and 300g of white flour, 2 fresh eggs, 2 tablespoons of molche (or black olive pate). Knead well and at length. Roll the dough obtained into a thin rope. Cut into small pieces, about the size of a half walnut.
Cook the gnocchi di molche in salted water. Drain and flavor with a simple sauce: fresh tomato puree slightly seared in Trentino extra virgin olive oil with a small piece of garlic and fresh basil. Sprinkle with Trentino grana (Parmesan cheese).
Accompany the gnocchi di molche with a well-chilled bottle of Trentino Schiava rose’.
Regional recipe from Trentino