Ingredients

Directions

To make gnocchi, place unpeeled potatoes in a large saucepan and fill with enough cold water to cover by 2-­‐in (5 cm). Set saucepan over medium high heat and bring water to a strong simmer. Reduce heat to medium, partially cover saucepan, and simmer until potatoes are tender and easily pierced with a fork, about 40 to 45 minutes. Drain and let potatoes cool just enough so they can be handled. Peel potatoes and cut in half crosswise before passing them through a ricer into a large bowl. Let riced potatoes cool until almost room temperature, about 15 to 20 minutes. Add egg yolks, olives and flour to potatoes and gently work mixture together with your hands. Turn onto a lightly floured work surface and divide into 4 roughly equal amounts. Roll each potato dough into a ¾ -­‐in (2 cm) thick log. With a sharp knife or bench scraper, cut each rope crosswise into ¾ -­‐in (2 cm) pieces. Arrange gnocchi in a single layer on a parchment lined baking sheet and sprinkle with a dusting of flour. At this point, gnocchi may be tightly wrapped and frozen for up to 1 month.

When ready to serve, bring a large saucepan of salted water to a boil. Add gnocchi and simmer over medium heat until they float to the surface, about 2 to 3 minutes. Transfer to an oiled tray or baking sheet and keep warm.

Warm oil and butter together in a large frying pan over medium high heat. When butter starts to foam, add garlic, mushrooms and a pinch of salt and pepper. Cook, stirring occasionally, until mushrooms are tender and starting to brown, about 3 to 4 minutes. Add gnocchi and gently toss to coat in mushroom mixture. Sprinkle with parsley and tarragon, giveing it one final toss to incorporate herbs, and serve immediately.