Ingredients (Serves 4)

• 12 oz. Filleted Sole
• 2 Anchovy Fillets in Olive Oil
• 24 oz. Potatoes
• 12 oz. Peeled Tomatoes
• 3.5 oz. White Wine
• 5 oz. Flour
• 1 Egg
• 1 Tablespoon Dalmatia® Black Olive Tapenade

• Sage, Rosemary, Marjoram
• 1 Onion
• 1 Shallot
• 1 Garlic Clove
• 7 Dalmatia® Green Olives with Pimento
• 4 Tablespoons Dalmatia® Extra Virgin Olive Oil
• Salt
• Pepper

Preparation Preheat the oven to 350°F. Take sifted flour and put it into a big bowl (in two additions). Beat it with the low speed mixer until moist Heat olive oil over medium heat, add sliced onion, garlic and fish. Add 1dcl of white wine and simmer for 10 minutes. Season with salt and pepper. Boil potatoes and prepare a puree the let stand to cool. Mix eggs, chopped fish and flour with tomato puree and make crust. Shape gnocchi with your hands and cook in salty boiling water. Heat olive oil over medium heat, add sliced shallots, chopped anchovy fillets, sliced peeled tomatoes, black olive tapenade, stuffed olives, pepper and salt. Cook for 5 minutes and in the end add sage branches, rosemary and marjoram. Serve gnocchi with sauce.