Recipe courtesy of Lidia Bastianich
Gnocchi with Tomato, Basil and Olives
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 3 main-course servings
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 3 main-course servings
Ingredients
2 tablespoons unsalted butter
1/2 cup pitted Gaeta olives or other large green olives
1 1/2 cups tomato sauce
6 quarts salted water
1 recipe gnocchi
1/2 cup freshly grated Pecorino Romano cheese
5 fresh basil leaves, washed, dried and shredded
Salt and pepper
Directions
- In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from heat and set aside.
- Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. Drain the gnocchi.
- Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Season with salt and pepper to taste. Serve immediately.
