| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive15 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
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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