Trentino Recipes
GNOCCHI DI MOLCHE

This recipe is offered by
Albergo Ristorante Restel De Fer
Via Restel de Fer, 10
Riva del Garda (TN) 
Tel. +39 0464 553481 
Fax +39 0464 552798

GNOCCHI DI MOLCHE

"Molche" gnocchi

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'.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM