Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1/2 cup pitted Gaeta olives or other large green olives

  3. 1 1/2 cups tomato sauce

  4. 6 quarts salted water

  5. 1 recipe gnocchi

  6. 1/2 cup freshly grated Pecorino Romano cheese

  7. 5 fresh basil leaves, washed, dried and shredded Salt and pepper

Instructions Jump to Ingredients ↑

  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 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.


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