Shows
In the Kitchen
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
Share This Recipe
- 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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Dana Beninati
Potato Gnocchi
34m
Intermediate
CLASS
PREMIUM
Michael Tusk
Classic Potato Gnocchi
11m
Intermediate
CLASS
PREMIUM
Catherine McCord
Spinach and Ricotta Gnocchi
21m
Easy
CLASS
PREMIUM
Stuart O'Keeffe
Vegetarian Italian Chopped Salad
22m
Easy
CLASS
Take a Class on
Food Network Kitchen
Dan Churchill
Easy Ricotta Gnocchi
12m
Easy
CLASS
Scott Conant
Potato Gnocchi with Easy Tomato Sauce
35m
Intermediate
CLASS
