Gnocchi with Tomato, Basil and Olives

Name: Gnocchi with Tomato, Basil and Olives
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 3 main-course servings
Cuisine: european
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

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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

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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.