Best 4 Gnocchi With Tomato Basil And Olives Recipes

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Gnocchi with Tomato Basil and Olives is a classic Italian dish that combines fresh and flavorful ingredients to create a delicious and satisfying meal. The combination of soft and chewy gnocchi, sweet and tangy tomatoes, fragrant basil, and briny olives makes this dish a favorite among pasta lovers. With its vibrant colors and enticing aromas, this dish is sure to be a hit at any dinner table. In this article, we will guide you through the steps of creating the perfect Gnocchi with Tomato Basil and Olives, providing tips and tricks to ensure a delicious and memorable meal.

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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

GNOCCHI WITH TOMATO, BASIL AND OLIVES



Gnocchi with Tomato, Basil and Olives image

Provided by Food Network

Yield 3 main-course servings

Number Of Ingredients 8

5 fresh basil leaves, washed, dried and shredded
Salt and pepper
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

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.

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.

CRISPY GNOCCHI WITH TOMATO AND RED ONION



Crispy Gnocchi With Tomato and Red Onion image

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable (or frozen) potato gnocchi
1 1/2 pounds tomatoes (any variety)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt (such as Diamond Crystal) and black pepper
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving

Steps:

  • Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
  • Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
  • When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
  • Top with more parsley and basil, and eat immediately or at room temperature.

Tips:

  • Select the Right Gnocchi: Choose high-quality gnocchi made with fresh potatoes and few ingredients. Look for gnocchi that are slightly firm and hold their shape when gently pressed.
  • Cook Gnocchi Properly: Bring a large pot of salted water to a boil and add the gnocchi. Cook according to the package instructions, stirring occasionally to prevent sticking. Once the gnocchi float to the top, they are done.
  • Use Fresh Ingredients: The fresher the ingredients, the better the dish will taste. Use ripe tomatoes, fragrant basil, and high-quality olive oil.
  • Don't Overcook the Sauce: The tomato sauce should be cooked just until the tomatoes are softened and the flavors have melded. Overcooking will result in a bland and watery sauce.
  • Season to Taste: Taste the sauce and adjust the seasonings as needed. Add more salt, pepper, or herbs until the flavors are balanced.

Conclusion:

Gnocchi with tomato, basil, and olives is a simple yet flavorful dish that is perfect for any occasion. With a few simple tips and tricks, you can create a restaurant-quality meal at home. Enjoy this delicious and versatile dish with your friends and family!

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