Gnocchi with Tomato, Basil and Olives

• 2 tbsp. unsalted butter
• 1/2 cup pitted Gaeta olives
• other lg. green olives
• 1-1/2 cup chopped fresh tomatoes
• 1-1/2 gal. salted water
• 1 recipe gnocchi (or frozen gnocchi)
• 1/2 cup freshly grated Pecorino Romano cheese
• 5 fresh basil leaves, washed, dried and shredded
• 1 tsp. chopped garlic
• Salt and 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 chopped fresh tomatoes and garlic, bring to a simmer.
4. Remove from heat and set aside.
5. Bring the salted water to a boil and then add gnocchi.
6. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot.
7. Drain the gnocchi.
8. Bring the chopped fresh tomatoes to a simmer over low heat.
9. Add the gnocchi and stir gently with a wooden spoon until coated.
10. Stir in the grated cheese and basil.
11. Season with salt and pepper to taste.
12. Serve immediately.

unsalted butter, olives, green olives, tomatoes, water, recipe gnocchi, freshly grated pecorino romano cheese, fresh basil, garlic, salt

Taken from www.foodgeeks.com/recipes/19559 (may not work)