Black Olive Gnocchi With Tomatoes And Basil Recipes

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GNOCCHI WITH TOMATO, BASIL AND OLIVES



Gnocchi with Tomato, Basil and Olives image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 3 main-course servings

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 cup pitted Gaeta olives or other large green olives
1 1/2 cups tomato sauce
6 quarts salted water
1 recipe gnocchi
1/2 cup freshly grated Pecorino Romano cheese
5 fresh basil leaves, washed, dried and shredded
Salt and pepper

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.

BLACK OLIVE GNOCCHI WITH TOMATOES AND BASIL



Black Olive Gnocchi With Tomatoes and Basil image

The eye can influence wine choices almost as easily as the nose or the palate. Snowy little pillows of gnocchi often suggest a white wine, but before me was a plate of dusky ones, darkened with black olive paste. The dish demanded a red wine, one with rustic heft. Black olive gnocchi is a highlight at La Terrazza, the restaurant at the Splendido Hotel in Portofino, Italy, where I opted for a local red, a Rossese di Dolceacqua, alongside. The preparation is simple and will be successful as long as you apply a light touch.

Provided by Florence Fabricant

Categories     pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound Idaho potatoes
Salt
3 tablespoons extra virgin olive oil
1 large clove garlic, sliced
1 pound cherry tomatoes, quartered
4 ounces pitted black or kalamata olives
Freshly ground black pepper
1 cup flour
1 1/4 cup freshly grated Parmigiano-Reggiano, more for serving
2 large egg yolks, beaten
2 1/2 tablespoons black olive paste
20 fresh basil leaves, slivered

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.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 16 grams, Carbohydrate 53 grams, Fat 26 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 813 milligrams, Sugar 4 grams

BLACK OLIVE GNOCCHI WITH TOMATOES AND BASIL



Black Olive Gnocchi With Tomatoes and Basil image

From La Terrazza, the restaurant at the Splendido Hotel in Portofino, Italy. The author of the NY Times article, Florence Fabricant, says the preparation is simple and will be successful as long as you apply a light touch. To be paired with a local red wine, Rossese di Dolceacqua, alongside. It's described as a light-styled Cotes du Rhone. Gnocchi is not something I'd normally make at home, but this recipe looks easy enough. Have not tried this yet.

Provided by Kumquat the Cats fr

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 476.8, Fat 22.9, SaturatedFat 7.1, Cholesterol 122.9, Sodium 688.9, Carbohydrate 51.5, Fiber 5.7, Sugar 4, Protein 17.7

GNOCCHI & TOMATO BAKE



Gnocchi & tomato bake image

A comforting veggie main packed with rich Italian flavours

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
500g pack gnocchi
handful basil leaves, torn
half a ball mozzarella, torn into chunks

Steps:

  • Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
  • Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
  • Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
  • Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
  • Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

Nutrition Facts : Calories 285 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.64 milligram of sodium

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA



Crispy Gnocchi With Burst Tomatoes and Mozzarella image

Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

  • Heat the broiler with a rack about 6 inches from the heat source.
  • In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
  • Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  • Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

OLIVE GARDEN GNOCCHI WITH SPICY TOMATO AND WINE SAUCE



Olive Garden Gnocchi With Spicy Tomato and Wine Sauce image

I love gnocchi, and found this on another website. Chef's Tip: Add Cream to sauce to add richness and/or add vegetables of choice to sauce and/or add sautéed chicken strips to sauce.

Provided by Cook4_6

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb gnocchi (potato dumplings)
2 tablespoons extra virgin olive oil
6 fresh garlic cloves
1/2 teaspoon chili flakes
1 cup dry white wine
1 cup chicken broth
2 (14 1/2 ounce) cans tomatoes
1/4 cup sweet creamy butter, cut into 1 inch cubes, chilled
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil (to taste)
salt, to taste
freshly crushed black pepper, to taste

Steps:

  • Sauce Preparation:.
  • Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
  • To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
  • Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
  • Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.
  • Pasta Preparation:.
  • Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
  • Remove pasta from boiling water and lightly mix with sauce.
  • Plating Suggestion:.
  • Place sauced pasta on serving plate, top with Parmesan and Basil.

Nutrition Facts : Calories 285.8, Fat 18.9, SaturatedFat 8.1, Cholesterol 32, Sodium 476.9, Carbohydrate 12.1, Fiber 2.7, Sugar 6.4, Protein 8.4

GNOCCHI WITH TOMATOES, BASIL AND OLIVES



Gnocchi with Tomatoes, Basil and Olives image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound russet potato, baked and cooled (see Cook's Note)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten
1/4 cup all-purpose flour, plus extra for dusting
1 tablespoon extra-virgin olive oil
3/4 cup kalamata or green olives, pitted and halved
1 1/2 cups tomato-basil sauce, such as Giada De Laurentiis for Target
3/4 cup grated Parmesan
1/2 packed cup fresh basil leaves, chopped

Steps:

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

GNOCCHI WITH TOMATO, BASIL, AND OLIVES



Gnocchi with Tomato, Basil, and Olives image

Provided by Lidia Matticchio Bastianich

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Dinner     Basil     Spring     Healthy

Yield Makes 3 main-course or 6 first-course servings

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 cup pitted Gaeta olives or Cerignola or other large green olives
1 1/2 cupstomato sauce
6 quarts salted water
1 recipeGnocchi
1/2 cup freshly grated Pecorino Romano cheese
5 fresh basil leaves, washed, dried, and shredded
Salt and freshly ground black pepper

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.

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  • Warm olive oil in a 10-inch saute pan (with high sides). Once you see the oil shimmering, add the chopped onion and sauté for 1 minute, stirring occasionally. Add the minced garlic and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally (about 4 minutes more).
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Top Asked Questions

How do you cook gnocchi in tomato sauce?
Add the chopped tomatoes, olives and pesto, then fill the empty tomato tin three-quarters full of water and add to the pan. Bubble over a medium-high heat for 8-10 minutes to thicken and reduce a little. Add the gnocchi to the sauce and cook for 2-3 minutes until heated through, then stir in the spinach to wilt.
What do you serve gnocchi with?
Divide the gnocchi between four pasta bowls, top with tomato and basil sauce, crispy pancetta, a drizzle of olive oil, freshly cracked black pepper and grated parmesan. The tomato and basil sauce would also work nicely alongside a crumbed piece of veal or chicken.
How to cook gnocchi with lemon sole?
Add the gnocchi and fry until golden-brown. Set the pan aside in a warm place. For the lemon sole, season the sole with salt and freshly ground black pepper. Heat a frying pan until hot and add the olive oil. Add the lemon sole to the pan and cook for 2-3 minutes until golden-brown.
How to cook gnocchi with potatoes?
Add pepper or chilli flakes to taste and cover to keep warm until gnocchi is ready. In a large pot, cover the potatoes with plenty of water and bring to the boil. Reduce the heat to a simmer and cook until tender – so the tip of a knife is easily inserted.

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