Gnocchi with Tomatoes Basil and Olives

Ingredients

• One 1-pound russet potato, baked and cooled (see Cook's Note)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, beaten
• 1/4 cup all-purpose flour, plus extra for dusting
• 1 tablespoon extra-virgin olive oil
• 3/4 cup kalamata or green olives, pitted and halved
• 1 1/2 cups tomato-basil sauce, such as Giada De Laurentiis for Target
• 3/4 cup grated Parmesan
• 1/2 packed cup fresh basil leaves, chopped

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