Gnocchi With Tomato Basil And Olives Recipes

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 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:

• Make the gnocchi: Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes. Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth. Stir the basil puree, egg, pecorino and 1 tablespoon salt into the potato mixture.
• Mound 3/4 cup flour on a surface; add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions; roll each into a 1-inch-diameter log (dust with flour, if needed). Cut each log into 1/2-inch pieces; place on a parchment-lined baking sheet and refrigerate while making the sauce (or freeze up to 1 month).
• Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the pine nuts; fry until toasted, swirling the pan. Transfer the nuts with a slotted spoon to paper towels and season with salt. Add the shallots and garlic to the pan and cook until soft, 3 minutes. Add the wine and bring to a boil. Add the tomatoes, season with salt and pepper and toss; cook until the tomatoes are just soft, 2 more minutes.
• Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface. Drain and toss with the sauce. Top with the toasted pine nuts and more basil and pecorino.

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.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the fresh gnocchi in a roasting tin and drizzle with olive oil. Roast for 25-30 mins or until golden, stirring occasionally. Thread the roasted gnocchi onto cocktail sticks with pitted green olives, sundried tomatoes and basil leaves. Serve while the gnocchi is still warm.

Steps:

• Peel the potatoes, and boil them until tender. Drain, and refrigerate overnight.
• Mash the potatoes well, or pass them through a ricer until smooth. Spread the potatoes on a flat surface, and make a well in the middle. In a bowl, beat the egg yolks and pour them into the center of the well. Add the olive oil and salt and pepper. Stir slowly.
• While mixing, knead in the flour and the potatoes a little at a time. The dough should be moist but not sticky.
• On a floured work surface take one-fourth of the dough, and knead until it feels smooth (about 2 to 3 minutes). Roll the dough into a log approximately 1 inch thick. Cut the log into 1/2-inch-long pieces. Dust the pieces with flour. Repeat with the rest of the dough.
• To give the dough the traditional gnocchi shape, place a piece of dough over the side of a cheese grater that has three or four long smile-shaped holes. Press the dough down over the hole, and gently roll it out to give it a shell shape. (This takes a few tries to get the technique.) Repeat with all the dough.
• Bring a large pot of lightly salted water to a boil. Add the gnocchi all at once, and stir gently so they do not stick to the pot. When they are done they will float to the top. With a perforated spoon, remove them and serve immediately, or drop them into ice water until needed, then briefly reheat in boiling water.
• In a saucepan, heat the olive oil over medium flame and add the garlic. Cook until the garlic is golden. Increase heat to high, and add all of the tomatoes. Cook until the tomatoes break open. Lower heat to simmer, and cook for 30 minutes.
• About 10 minutes before the sauce is done, add the basil leaves, season with salt and pepper, and stir gently. Taste for seasonings 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 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 in 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, use a slotted spoon or skimmer to remove to a colander. Drain.
• Reheat sauce in skillet, fold in basil and add gnocchi. Heat, mixing gently. Check seasoning and serve, with extra cheese alongside.

Steps:

• Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
• Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
• When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
• Top with more parsley and basil, and eat immediately or at room temperature.

Steps:

• Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
• Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
• Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
• Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
• Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

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.