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Gnocchi with Tomatoes, Basil and Olives

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Gnocchi with Tomatoes, Basil and Olives

Gnocchi with Tomatoes, Basil and Olives

If you want to add more Mediterranean recipes to your repertoire, Gnocchi with Tomatoes, Basil and Olives might be a recipe you should try. One serving contains 312 calories, 13g of protein, and 15g of fat. For $1.28 per serving, you get a main course that serves 4. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up olives, basil leaves, flour, and a few other things to make it today.

Instructions

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Watch how to make this recipe.
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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.
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Salt And PepperSalt And Pepper
PotatoPotato
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Mix in 3 tablespoons of the egg (reserve the remaining egg for another use).
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EggEgg
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Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds.
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PotatoPotato
DoughDough
All Purpose FlourAll Purpose Flour
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On a lightly floured work surface, divide the dough into 4 equal pieces.
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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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Cut the dough into 1-inch pieces.
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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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Bring a large pot of salted water to a boil over high heat.
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PotPot
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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.
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GnocchiGnocchi
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Drain and reserve about 1 cup of pasta cooking water.
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PastaPasta
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For the sauce: In a large nonstick skillet, heat the oil over medium-high heat.
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Cooking OilCooking Oil
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Add the olives and cook for 1 minute.
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OlivesOlives
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Add the tomato sauce and bring to a simmer.
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Tomato SauceTomato Sauce
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Add the gnocchi to the skillet and stir until heated through, about 1 minute.
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GnocchiGnocchi
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Frying PanFrying Pan
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Transfer to a large serving bowl.
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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.
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WaterWater
ParmesanParmesan
BasilBasil
SauceSauce

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.
Piccini Chianti Classico
Piccini Chianti Classico
Bright ruby with a hint of purple. Plum, violet notes mix with lush, ripe wild berries. Expansive and alive on the palate, with a lingering, velvety mouth feel. The long finish is buried in fruit.A versatile wine, best served at 64ºF, fantastic with juicy red meats, grilled or roasted.
DifficultyHard
Ready In40 m.
Servings4
Health Score7
CuisinesMediterraneanItalianEuropean
Dish TypesSide DishLunchMain CourseMain DishDinner
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