Gnocchi with Tomatoes, Basil and Olives2016-09-19
- Yield : 4 servings
- Cook Time : 40m
- Ready In : 40m
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- 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
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.