1. Finely grind 150 g of olives with 2 tbsp of olive oil in a blender. Drain the dried tomatoes and crush them with 3 tbsp. of the oil.
Put the curd cheese in a large enough bowl and squeeze well. Crumble the toast in a hand mixer and add to the curd with the salt, flour, eggs and chili seasoning and mix until smooth.
Divide the dough in half.
Add the pureed tomatoes and olives to a large enough bowl and knead to form an elastic dough. Fill the dough into a piping bag (nozzle no. 12) and pipe long rolls onto a floured surface. Cut them into 3 cm long pieces, roll them over the tines of a fork and press them slightly in the middle.
Place gnocchi on a floured baking sheet. 4.
Cut the remaining olives into quarters lengthwise. Roast the pine nuts without fat until golden brown. Finely dice the shallots and garlic.
5. Skin 4 vine tomatoes, cut into quarters, remove seeds. Cut the quarters in half again. Chop the parsley leaves.
Boil the gnocchi briefly in salted water, then reduce the temperature and pull the gnocchi. As soon as they rise to the top, remove them with a skimmer and drain them in a colander.
In the meantime, sauté the shallots and garlic in olive oil. Add the olives and sauté briefly. Add the tomato and olive gnocchi and sauté for 1 minute over medium heat. Season with salt and pepper, add pine nuts and parsley. 8.
8. add the rest of the shrub tofu.
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