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- Gnocchi con Pomodoro, Basilico e Olive
- (Gnocchi with Tomato, Basil, and Olives)
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- Ingredients:
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- 2 tablespoons unsalted butter
1/2 cup pitted Gaeta olives or Cerignola or other large green olives
1 and 1/2 cups tomato sauce
6 quarts salted water
1 order prepared Gnocchi
1/2 cup freshly grated Pecorino Romano cheese
5 fresh basil leaves, washed, dried, and shredded
Salt and freshly ground black pepper
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- Directions:
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- 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.
Bring the salted water to a boil in a large pot over high heat.
Cook and drain the gnocchi according to the directions on package.
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. Makes 3 main-course or 6 first-course servings.
That's it!
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