Gnocchi With Tomato, Basil and Olives

Photo: flickr user Simon Aughton

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 see * Note

1/2 cup freshly-grated Pecorino Romano cheese

5 fresh basil leaves washed, dried,

and shredded

Salt to taste

Freshly-ground black pepper to taste

Preparation

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.

This recipe yields 3 main-course servings.