Gnocchi with Fresh Tomatoes, Green Olives and Smoked Mozzarella



4 servings



1 lb. fresh plum tomatoes
6 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 cup green olives
1/4 fresh smoked mozzarella
1 lb. gnocchi (see recipe elsewhere)
2 tbsp. fresh marjoram leaves
Salt, to taste
Freshly ground black pepper, to taste


Bring 6 quarts of water to boil in a large spaghetti pot and add 2 tbsp. of salt. Remove stem ends from tomatoes and chop tomatoes into 1/4-inch cubes, reserving all juices.

In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add garlic and cook 30 seconds until light-brown. Add tomatoes and juices and cook 2 minutes. Add olives and remove from heat. Cut smoked mozzarella into 1/4-inch cubes and set aside.

Drop gnocchi into boiling water and cook until they float (approximately 3 minutes). Drain gnocchi into colander and carefully pour them into pan with tomato mixture. Return to heat and toss gently until bubbling. Add mozzarella, marjoram leaves and season with salt and pepper. Pour into heated serving dish and serve immediately.

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