Black Olive Gnocchi With Tomatoes And Basil Recipes

Steps:

• Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork mash the potato, salt and pepper together until smooth. Mix in 3 tablespoons of the egg (reserve the remaining egg for another use). Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds.
• On a lightly floured work surface, divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
• Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 1 to 2 minutes longer. Drain and reserve about 1 cup of pasta cooking water.
• For the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the olives and cook for 1 minute. Add the tomato sauce and bring to a simmer. Add the gnocchi to the skillet and stir until heated through, about 1 minute. Transfer to a large serving bowl. Add the Parmesan and basil. Toss gently until all the ingredients are coated, adding the reserved pasta water as needed to loosen the sauce, and serve.

Steps:

• Place potatoes in a saucepan, cover with salted water and boil until tender, about 25 minutes. Meanwhile, heat oil in a skillet, add garlic, cook over medium heat until barely starting to color; stir in tomatoes. Coarsely chop olives and add half to the skillet. Cook briefly, until tomatoes collapse. Season with salt and pepper and remove from heat.
• When potatoes are tender, peel and rice them into a large bowl. Mix all but 3 tablespoons flour with 1 1/4 cups cheese, toss with potatoes and pile in a mound on work surface. Make a well in the center. Mix egg yolks and olive paste, and place in well. Chop remaining olives finely and add to well. Knead to blend ingredients and form a soft dough. Shape into a ball and divide into 8 portions. Roll each into a rope about 10 inches long and 1/2 inch in diameter. Cut into 1/2 inch dumplings (gnocchi). Dust with remaining flour and lightly pile in a bowl.
• Bring 4 quarts salted water to a boil. Reduce heat to a fast simmer, add gnocchi and as they rise to the surface, remove with a slotted spoon. Drain in colander.
• Reheat sauce in skillet, fold in basil and add gnocchi. Heat, mixing gently. Check seasoning and serve with extra cheese alongside.

Steps:

• 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.
• 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.
• 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.

Steps:

• 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
• 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.

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
• Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.