Gnocchi with tomato, basil and olives

Yield: 1 servings

Measure Ingredient
2 tablespoons Unsalted butter
½ cup Pitted Gaeta olives or other large green
; olives
1½ cup Tomato sauce
6 quarts Salted water
1 Recipe gnocchi
½ cup Freshly grated Pecorino Romano cheese
5 Fresh basil leaves; washed, dried and
; shredded
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 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.

Yield: 3 main-course servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9285 Converted by MM_Buster v2.0l.

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