Loading Video...

Gnocchi with Tomatoes, Basil and Olives

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Gnocchi: 

One 1-pound russet potato, baked and cooled (see Cook's Note)

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1 large egg, beaten 

1/4 cup all-purpose flour, plus extra for dusting 

Sauce: 

1 tablespoon extra-virgin olive oil 

3/4 cup kalamata or green olives, pitted and halved 

1 1/2 cups tomato-basil sauce, such as Giada De Laurentiis for Target 

3/4 cup grated Parmesan

1/2 packed cup fresh basil leaves, chopped 

Directions

  1. Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork mash the potato, salt and pepper together until smooth. Mix in 3 tablespoons of the egg (reserve the remaining egg for another use). Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds.
  2. On a lightly floured work surface, divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
  3. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 1 to 2 minutes longer. Drain and reserve about 1 cup of pasta cooking water.
  4. For the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the olives and cook for 1 minute. Add the tomato sauce and bring to a simmer. Add the gnocchi to the skillet and stir until heated through, about 1 minute. Transfer to a large serving bowl. Add the Parmesan and basil. Toss gently until all the ingredients are coated, adding the reserved pasta water as needed to loosen the sauce, and serve.

Cook’s Note

To bake the potato, using a fork, prick the skin of the potato all over. Wrap the potato in foil and bake at 350 degrees F until tender, about 1 hour. Alternatively, pierce the potato all over with a fork and microwave on full power until tender, turning once, about 12 minutes.

Ricotta Gnocchi

One Recipe, Two Ways: Gnocchi with Tomato Sauce

One-Pan Chicken and Gnocchi in Tomato-Basil Sauce

Gnocchi

Gnocchi

Gnocchi Pomodoro

Gnocchi Cavofiore

Porcini Gnocchi

🤤 More Drool-Worthy Recipes