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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 paté (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 paté). 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 purée 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 rosè. | 
