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1
Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin.
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2
Using a fork mash the potato, salt and pepper together until smooth.
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3
Mix in 3 tablespoons of the egg (reserve the remaining egg for another use).
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4
Sprinkle the flour over the potato mixture.
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5
Stir until the mixture forms a dough.
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6
Knead until smooth, 30 seconds.
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7
On a lightly floured work surface, divide the dough into 4 equal pieces.
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8
Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).
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9
Cut the dough into 1-inch pieces.
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10
Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
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11
Bring a large pot of salted water to a boil over high heat.
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12
Add the gnocchi and cook until the gnocchi rise to the surface, about 1 minute.
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13
Continue cooking until the gnocchi are tender, 1 to 2 minutes longer.
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14
Drain and reserve about 1 cup of pasta cooking water.
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15
For the sauce: In a large nonstick skillet, heat the oil over medium-high heat.
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16
Add the olives and cook for 1 minute.
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17
Add the tomato sauce and bring to a simmer.
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18
Add the gnocchi to the skillet and stir until heated through, about 1 minute.
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19
Transfer to a large serving bowl.
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20
Add the Parmesan and basil.
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21
Toss gently until all the ingredients are coated, adding the reserved pasta water as needed to loosen the sauce, and serve.
