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
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.

Ricotta Gnocchi

Potato Gnocchi with Heirloom Baby Tomato Sauce

Chicken Parmesan

Pasta Puttanesca