Gnocci with Olive oil, Tomato, and Parmesan

By AshleyRuss

Ingredients

• 1 garlic bulb
• 2 tablespoons extra-virgin olive oil
• 10 to 12 fresh sage leaves
• 1 (16-ounce) package gnocchi
• 1 (32-ounce) container fat-free reduced-sodium chicken broth
• 4 plum tomatoes, chopped
• 1/4 to 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons freshly shaved Parmesan or Romano cheese

Preparation

Step 1

Save time by roasting the garlic bulb ahead or using roasted garlic from a jar. The jar provides conversion information for using it instead of fresh roasted. We tested this dish with extra-virgin olive oil, but any type will work.


Prep Time: 5 minutes
Cook Time: 14 minutes
Yield: Makes 4 servings

Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.

Bake at 375° for 1 hour; cool. Squeeze pulp from garlic cloves into a bowl, and mash with fork; set aside.

Stir together oil and sage in a small skillet, and cook over medium-low heat 2 to 3 minutes or until fragrant and crisp. Remove leaves, and drain on a paper towel; reserve oil.

Prepare gnocchi according to package directions, substituting chicken broth for water. Drain, reserving 1/4 cup broth. Add gnocchi and reserved oil to roasted garlic in bowl. Add reserved 1/4 cup chicken broth, chopped tomatoes, and pepper, tossing to coat. Sprinkle with cheese and sage leaves; serve immediately.