Boil the potatoes in salted water, let cool and mash with a vegetable mill or food processor, add flour, eggs, a pinch of salt and the purée of olives and blend well. Make small bean-shaped dumplings and boil quickly in salted water. Sauté the shallot, add chopped garlic, sausage paste, chopped cherry tomatoes, salt, pepper.
Simmer a few minutes, add chopped basil, and stir in the gnocchi. Plate with a trickle of Garda Trentino extra virgin olive oil and a sprinkling of grated Trentingrana cheese.
Try a cool flute of Schiava wine.
Recipe offered by chef Marcello Franceschi of the restaurant “Ristorante al Forte Alto” in Nago - Torbole.
