Gnocchi al Pomodoro, Basilico, ed Olive

　　

Ingredients

Makes 3 main-course or 6 first-course servings

　　2 tablespoons unsalted butter

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

　　1 1/2 cupstomato sauce

　　6 quarts salted water

　　1 recipeGnocchi

　　1/2 cup freshly grated Pecorino Romano cheese

　　5 fresh basil leaves, washed, dried, and shredded

　　Salt and freshly ground black pepper

　　

Step 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 the heat and set aside.

　　

Step 2

Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi according to the directions

　　

Step 3

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.

　　Reprinted by permission from Lidia's Italian TableWilliam Morrow and Company, New York