Best 3 Gnocchi With Tomatoes Basil And Olives Recipes

Gnocchi with tomatoes, basil, and olives is a classic Italian dish that is both simple to make and packed with flavor. The combination of soft, pillowy gnocchi, sweet tomatoes, fragrant basil, and briny olives creates a symphony of textures and tastes that is sure to please everyone at the table. This versatile dish can be served as an appetizer, a main course, or even a side dish, and it is a great way to use up any leftover tomatoes or basil from your garden.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.