Gnocchi with Tomato, Basil and Olives

(Gnocchi al Pomodoro, Basilico, ed Olive)

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INGREDIENTS 2 tablespoons unsalted butter 1/2 cup pitted Gaeta olives or Cerignola or other large green olives 1-1/2 cups tomato sauce 6 quarts salted water 1 recipe Basic Gnocchi 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 olive 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 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. Serves 3 as a main course or 6 as a first course