Black Olive Gnocchi With Tomatoes And Basil Recipe

Name: Black Olive Gnocchi With Tomatoes And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb idaho potato; salt; 3 tablespoons extra virgin olive oil; 1 large garlic clove, sliced; 1 lb cherry tomatoes, quartered; 4 ounces black olives or 4 ounces kalamata olives; fresh ground black pepper; 1 cup flour; 1 1/4 cups parmigiano-reggiano cheese (grated, more for serving); 2 large egg yolks, beaten; 2 1/2 tablespoons black olive paste; 20 fresh basil leaves, slivered

Servings: persons

1 lb idaho potato
salt
3 tablespoons extra virgin olive oil
1 large garlic clove, sliced
1 lb cherry tomatoes, quartered
4 ounces black olives or 4 ounces kalamata olives
fresh ground black pepper
1 cup flour
1 1/4 cups parmigiano-reggiano cheese (grated, more for serving)
2 large egg yolks, beaten
2 1/2 tablespoons black olive paste
20 fresh basil leaves, slivered

1
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.
2
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.
3
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.
4
Reheat sauce in skillet, fold in basil and add gnocchi. Heat, mixing gently. Check seasoning and serve with extra cheese alongside.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb idaho potato, salt, 3 tablespoons extra virgin olive oil, 1 large garlic clove, sliced, and more.

Yes, Black Olive Gnocchi With Tomatoes And Basil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Olive Gnocchi With Tomatoes And Basil

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