Gnocchi With Tomato, Basil And Olives

• 2 tablespoons unsalted butter
• 1/2 cup gaeta olives pitted, or other large green
• olives
• 1 1/2 cups tomato sauce
• 6 quarts water salted
• 1 gnocchi recipe, see * Note
• 1/2 cup pecorino romano cheese freshly-grated
• 5 fresh basil leaves washed, dried
• salt to taste
• freshly ground black pepper to taste

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 heat and set aside.
2. 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.
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. Season with salt and pepper to taste. Serve immediately.

unsalted butter, gaeta olives, olives, tomato sauce, water, gnocchi recipe, pecorino romano cheese, fresh basil, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Gnocchi-With-Tomato_-Basil-and-Olives-1659826 (may not work)