Black Olive Gnocchi With Tomatoes And Basil Food

BLACK OLIVE GNOCCHI WITH TOMATOES AND BASIL

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.

BLACK OLIVE GNOCCHI WITH TOMATOES AND BASIL

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.

GNOCCHI WITH TOMATO, BASIL AND OLIVES

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.

GNOCCHI WITH TOMATO, BASIL, AND OLIVES

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.

GNOCCHI WITH TOMATO & FRESH BASIL SALSA

Steps:

• GNOCCHI: When mashed potato has cooled slightly, add the lightly beaten egg and gradually add the flour.
• To make gnocchi, knead the potato mixture into a ball and separate into 6 equal portions. Roll each portion into a 1/2-inch thick roll and cut into small pieces. Cook in batches in boiling salted water for 10 to 15 minutes. When the gnocchi float to the surface they are ready.
• SAUCE: While the gnocchi is cooking, sauté onion and garlic in oil until tender. Stir in wine, tomatoes with juice, tomato paste, brown sugar and basil; bring to a boil. Reduce heat and simmer for 5 minutes. Serve sauce over cooked gnocchi.
• To serve, sprinkle with freshly grated parmesan cheese, if desired.

CRISPY GNOCCHI WITH TOMATO AND RED ONION

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.