Photo by Chelsea Kyle
Gnocchi al Pomodoro, Basilico, ed Olive
Recipe information
Yield
Makes 3 main-course or 6 first-course servings
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
Preparation
Step 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.
Step 2
Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi according to the directions
Step 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.
Reprinted by permission from Lidia's Italian Table
William Morrow and Company, New York
