Green Olive Sauce (With Gnocchi, Fish or Omelet) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This sauce is really savory and different. It was originally from 101 cookbooks, where she suggested serving it over toasted gnocchi. However, I think it would be wonderful over fish and in an omelet as well (or wherever else you can think to put it!). Ingredients:
3 large garlic cloves, minced |
1 large yellow onion, very finely chopped |
3 tablespoons extra-virgin olive oil |
scant 3/4 cup vegetable broth |
1/3 cup heavy cream |
1 2/3 cups green olives, pitted and finely chopped (i used the kind with pimentos) |
fresh lemon juice |
Directions:
1. In a large skillet over medium high heat, saute the garlic and onion in the 1 tablespoon of the olive oil, until softened, a few minutes.
2. Add the both and cream and bring to a simmer.
3. Remove from heat, add the olives and let cool for a couple minutes. Taste and add a bit of fresh lemon juice if you like, as well as black pepper and/or red pepper flakes.
4. You can keep this as is, or for a more sauce like consistency, feel free to blend/puree.
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