2 tbspextra-virgin olive oil50 gmbutter3cloves of garlic, thinly sliced6small pine mushrooms, thickly sliced1/3 cup(loosely packed) flat-leaf parsley, coarsely choppedOlive gnocchi800 gm(about 3) large desiree potatoes3egg yolks80 gm(½ cup) black olives, pitted and finely chopped 110 gm(¾ cup) plain flour
For gnocchi, bring potatoes to boil in a large saucepan, cook until tender (25-30 minutes). Drain, peel and pass through a potato ricer into a bowl. Beat in egg yolks, add olives and flour and gently work mixture together. Turn onto a floured work surface and, using your hands, roll into 2cm-thick logs. Cut logs widthways into 1½cm pieces, pinch in the sides of each piece slightly and set aside.
Bring a large saucepan of salted water to the boil, add gnocchi and simmer over medium heat until they float to the surface (2-3 minutes). Transfer to a tray to keep warm.
Heat olive oil and butter in a large frying pan, when butter starts to foam, add garlic and mushrooms and cook, stirring occasionally, until soft (2-3 minutes). Add gnocchi, gently toss until coated, scatter with parsley and serve immediately.