Serves 6

Ingredients

  • ½ cup of pitted Gaeta black olives or pitted Cerignola large green olives
  • 2 tablespoons unsalted butter
  • 1 ½ cups tomato sauce
  • 6 quarts salted water
  • 1 recipe gnocchi
  • 5 fresh basil leaves, shredded
  • ½ cup freshly grated Grana Padano cheese
  • Salt and freshly ground black pepper
Lidia’s Italian Table

Cookbook

Lidia’s Italian Table

buy now

Directions

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. 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.

Lidia’s Italian Table

Cookbook

Lidia’s Italian Table

buy now