| 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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