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Gnocchi with Tomato, Basil, and Olives
Gnocchi with Tomato, Basil, and Olives
(Gnocchi con Pomodoro, Basilico e Olive)
 
 
Ingredients:
 
2 tablespoons unsalted butter
1/2 cup pitted Gaeta olives or Cerignola or other large green olives
1 and 1/2 cups tomato sauce
6 quarts salted water
1 order prepared Gnocchi
1/2 cup freshly grated Pecorino Romano cheese
5 fresh basil leaves, washed, dried, and shredded
Salt and freshly ground black pepper
 
Directions:
 
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.

Bring the salted water to a boil in a large pot over high heat.

Cook and drain the gnocchi according to the directions on package.

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. Makes 3 main-course or 6 first-course servings.

That's it!
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