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1
In a medium saucepan, cover the potatoes with water and bring to a boil.
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2
Cook over moderately high heat until tender, about 25 minutes.
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3
Drain and let cool slightly, then peel the potatoes.
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4
Meanwhile, in a medium saucepan, boil the stock until reduced to 2/3 cup, about 15 minutes.
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5
Transfer to a bowl and stir in the cream.
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6
Wipe out the saucepan.
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7
In a large bowl, combine the flour with 1 teaspoon of salt and half of the olives.
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8
Pass the potatoes through a ricer set over the bowl with the flour.
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9
Add the butter and stir until a stiff dough forms.
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10
Turn the dough out onto a lightly floured work surface and knead it gently until smooth, 2 or 3 minutes.
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11
Quarter the dough.
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12
On an unfloured work surface, roll each piece of dough into a 1/2-inch-thick rope.
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13
Cut the ropes into 1-inch lengths and transfer the gnocchi to a lightly floured baking sheet.
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14
Bring a large pot of salted water to a boil.
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15
Heat the olive oil in the medium saucepan.
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16
Add the onion and garlic, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
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17
Add the cream mixture and boil until reduced slightly, about 5 minutes.
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18
Add the remaining olives and 2 tablespoons of the parsley and season with salt and pepper.
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19
Cover and keep warm.
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20
Boil the gnocchi over moderately high heat, stirring very gently, until they begin to rise to the surface.
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21
Cook the gnocchi for 1 minute longer, until they are just tender.
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22
Gently drain the gnocchi and return them to the pot.
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23
Add the green olive sauce and 1/4 cup of the Parmesan cheese, season with pepper and stir gently over moderate heat for 1 minute.
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24
Transfer the gnocchi to a serving platter, sprinkle with the remaining 1 tablespoon of parsley and 2 tablespoons of Parmesan cheese and serve.
