Gnocchi with Fresh Tomatoes, Green Olives, and Smoked Mozzarella
Published by Ecco
These are the gnocchi of my childhood, but we almost always ate them with an oxtail ragu (we lived to chew on the little “hubcap” bones on the sides of the pinwheels of the oxtail bones). This is a much quicker and lighter recipe, one that your friends will want to eat. My friends used to think we were the odd ones on the block, they who ate frozen dinners in front of the TV.
4 servings as a main course, 8 servings as an appetizer
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Coursehot appetizer, main course
Dietary Considerationhot appetizer, main course
Taste and Texturecheesy, salty, savory, smoky
Type of Dishpasta
- 1 pound plum tomatoes
- 6 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- ½ cup green olives, such as picholine, pitted
- 1 basic gnocchi
- 4 ounces smoked fresh mozzarella, cut into ¼-inch cubes
- 2 tablespoons fresh marjoram leaves
- Salt and freshly ground black pepper
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Meanwhile, core the tomatoes and chop them into ¼-inch cubes, reserving all the juices.
In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until smoking. Add the garlic and cook until light golden brown, about 30 seconds. Add the tomatoes and their juices and cook until softened, about 2 minutes. Add the olives and remove from the heat.
Drop the gnocchi into the boiling water and cook until they float to the surface, about 3 minutes. Drain.
Carefully add the gnocchi to the pan with the tomato mixture. Return to the heat and toss gently until bubbling. Add the mozzarella and marjoram and season with salt and pepper. Transfer to a warmed serving dish, and serve immediately.
2005 Mario Batali