Gnocchi with Tomato, Basil, and Olives

• 2 tablespoons unsalted butter
• 1/2 cup pitted Gaeta olives or Cerignola or other large green olives
• 1 1/2 cupstomato sauce
• 6 quarts salted water
• 1 recipeGnocchi
• 1/2 cup freshly grated Pecorino Romano cheese
• 5 fresh basil leaves, washed, dried, and shredded
• Salt and freshly ground black pepper

1. In a large, deep skillet, heat the butter over medium-high heat until foaming.
2. Add the olives and cook, stirring, until sizzling, about 2 minutes.
3. Add the tomato sauce and bring to a simmer.
4. Remove from the heat and set aside.
5. Bring the salted water to a boil in a large pot over high heat.
6. Cook and drain the gnocchi according to the directions
7. Bring the tomato sauce back to a simmer over low heat.
8. Add the gnocchi and stir gently with a wooden spoon until coated.
9. Stir in the grated cheese and basil.
10. Check the seasoning, transfer the gnocchi to a platter, and serve immediately.

unsalted butter, cerignola, cupstomato sauce, water, recipegnocchi, freshly grated pecorino romano cheese, fresh basil, salt

Taken from www.epicurious.com/recipes/food/views/gnocchi-with-tomato-basil-and-olives-105867 (may not work)