Method

1. Cook the Sardinian Gnocchetti pasta in salted boiling water and drain them once ready (check the cooking time on the package). Transfer the Gnocchetti to a salad bowl, add two tablespoons of extra virgin olive oil and stir; leave it until cooled.
2. While the pasta is cooking, wash and dry the cherry tomatoes, cut them in half and cook them in a large pan with 2 tablespoons of extra virgin olive oil for about 7-8 minutes, stirring occasionally. Add a bit of salt and let them cool, then add them to the cold Gnocchetti, mix and add the pitted olives and a handful of chopped basil leaves.
3. Keep the Sardinian gnocchi salad, cherry tomatoes, Nostraline olives and basil in the refrigerator until ready to serve.