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.