| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive15 | 1 | servings | |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1/2 | c | Pitted Gaeta olives or other large green |
| ; olives | ||
| 1 1/2 | c | Tomato sauce |
| 6 | qt | Salted water |
| 1 | Recipe gnocchi | |
| 1/2 | c | Freshly grated Pecorino Romano cheese |
| 5 | Fresh basil leaves; washed, dried and | |
| ; shredded | ||
| Salt and pepper |
INSTRUCTIONS
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.
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