Gnocchi with Tomato, Basil and Olives
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Ingredients
| 2 tbsp. | unsalted butter | | 1/2 cup | pitted Gaeta olives or | | other lg. green olives | | 1-1/2 cup | chopped fresh tomatoes | | 1-1/2 gal. | salted water | | 1 recipe | gnocchi (or frozen gnocchi) | | 1/2 cup | freshly grated Pecorino Romano cheese | | 5 | fresh basil leaves, washed, dried and shredded | | 1 tsp. | chopped garlic | | Salt and pepper |
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Instructions
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 chopped fresh tomatoes and garlic, 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 chopped fresh tomatoes 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.
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