Getting into a regular cooking routine isn’t such an easy feat. You want to cook as many meals as possible at home but at the same time, cooking three meals everyday isn’t always realistic. Coming up with a few good pasta dishes means you can save what you don’t eat and replay it a day later.

I made this dish last week and it was so tasty that I couldn’t wait to make it again this week. This is a great dish to serve at a dinner party because vegetarian and meat eaters alike will be pleased. Serve with a tasty baguette and a green salad and dinner is served.

When I lived in Florence in 2001 I couldn’t get enough gnocchi. My Irish stock was some how drawn to the simple idea of a potato pasta. Natural salty flavor comes from the Kalamata olives and the capers without the need for parmesan cheese.

One particularly interesting health benefit of olives is hydroxytyrosol, an olive phytonutrient linked to cancer prevention and regarded for bone loss prevention. Basil is also particularly effective during the fall because it’s known for flu and cold prevention. It also treats constipation, stomach cramps, and indigestion as well as asthma, whooping cough, bronchitis, and sinus infections.

Charred Tomato Gnocchi with Kalamata Olives, Basil, and Capers

1 pound gnocchi
3 cups cherry or grape tomatoes, quartered
1/2 cup sweet Vidalia onion, minced
2 cloves garlic, minced
3 tbsp olive oil
3 tbsp capers, drained
2/3 cup pitted Kalamata olives
12 basil leaves
Sea salt and freshly ground pepper to taste

1. Bring a pot of water to a boil and add in 1 tsp sea salt.

2. Add in gnocchi and cook for 2 to 3 minutes.

3. At the same time, sauté onion, garlic, capers, olives, and basil in olive oil over medium heat.

4. Drain gnocchi and add in tomatoes. Add in olive oil mixture and serve.