Gnocchi with Tomatoes, Basil and Olives

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 large eggs beaten
• 0.3 cup flour for dusting all-purpose
• 0.5 cup basil leaves fresh packed chopped
• 0.8 cup olives green pitted halved
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil extra-virgin
• 0.8 cup parmesan grated
• 1 pound baking potatoes cooled see Cook's Note
• 1.5 cups tomato-basil sauce such as giada de laurentiis for target

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. 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.
3. Mix in 3 tablespoons of the egg (reserve the remaining egg for another use).
4. Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds.
5. On a lightly floured work surface, divide the dough into 4 equal pieces.
6. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long).
7. Cut the dough into 1-inch pieces.
8. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
9. Bring a large pot of salted water to a boil over high heat.
10. 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.
11. Drain and reserve about 1 cup of pasta cooking water.
12. For the sauce: In a large nonstick skillet, heat the oil over medium-high heat.
13. Add the olives and cook for 1 minute.
14. Add the tomato sauce and bring to a simmer.
15. Add the gnocchi to the skillet and stir until heated through, about 1 minute.
16. Transfer to a large serving bowl.
17. 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.