My father is from the region where these "olive ascolane" or "olive all' ascolana" originate from. I usually love them (believe me, they're delicious), but I think you're using way too much tomato (it's usually just one or two table spoons) and the vegetables are not part of the stuffing once they got fried with the meat. They're just there to give the meat a bit more taste. I've never heard of a version with chicken breast either. The olives must be watered for a few hours before you start cooking.

Reviewed On: Jun. 25, 2006

These are real italian gnocchi like my grandmother or my aunt make them. I gave the recipe to one of my friends who's half italian like me and he said it's been the best gnocchi he's ever eaten. Thanks for sharing!

Reviewed On: Feb. 28, 2006