This gnocchi comes from Smashing Plates by Maria Elia. From the book: "My editor, Sophie, asked me to write about how I came up with this dish. I think I need a book twice this length to explain all the things that go on in my head when I come up with ideas! No, gnocchi is not Greek, but while I was making it one day I thought about how good it would be with some salty olives mixed through it. They’d also add color, although I was concerned they’d look like Garibaldi (dead fly) biscuits! Mixed with a rich tomato sauce, they’re far more attractive, adding a comforting balance and depth. I’d cooked octopus for another dish that day, but as it came out of the oven I suddenly had this urge to try it with the sauce and gnocchi, three comfort foods together. And that’s how the dish was born, out of curiosity. It’s like fish and chips redefined, with a hint of Greek. Serve with Slow-braised Octopus with Cherry Tomato Sauce, or simply tossed with grated Kefalotyri or feta cheese… salted anchovies… fresh tomatoes… basil… lamb… sardines … the world’s your oyster!"

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