- 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
- 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.