Gnocchi with Tomato, Basil, and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Gnocchi al Pomodoro, Basilico, ed Olive Ingredients:
2 tablespoons unsalted butter |
1/2 cup pitted gaeta olives or cerignola or other large green olives |
1 1/2 cupstomato sauce |
6 quarts salted water |
1 recipegnocchi |
1/2 cup freshly grated pecorino romano cheese |
5 fresh basil leaves, washed, dried, and shredded |
salt and freshly ground black 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 the heat and set aside.
2. Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi according to the directions
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. Check the seasoning, transfer the gnocchi to a platter, and serve immediately.
4. Reprinted by permission from Lidia's Italian Table William Morrow and Company, New York
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