Black Olive Gnocchi With Tomatoes and Basil

Preparation

1. Step 1

   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.

2. Step 2

   When potatoes are tender, peel and rice them into a large bowl. Mix all but 3 tablespoons flour with 1¼ 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 ½ inch in diameter. Cut into ½-inch dumplings (gnocchi). Dust with remaining flour and lightly pile in a bowl.

3. Step 3

   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.

4. Step 4

   Reheat sauce in skillet, fold in basil and add gnocchi. Heat, mixing gently. Check seasoning and serve, with extra cheese alongside.