Gnocchi with Tomato, Basil and Olives

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1/2 cup	118ml	Pitted Gaeta olives or other large green
		Olives
1 1/2 cups	355ml	Tomato sauce
6		Salted water
1		Gnocchi - see * Note
1/2 cup	73g / 2.6oz	Freshly-grated Pecorino Romano cheese
5		Fresh basil leaves - washed, dried,
		And shredded
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Gnocchi" recipe which is included in this collection.

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.

This recipe yields 3 main-course servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9285) - from the TV FOOD - NETWORK

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