Gnocchi with Tomato, Basil and Olives



6 servings



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


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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