Black Olive Gnocchi With Tomatoes And Basil

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.