GNOCCHI WITH OLIVE OIL, TOMATO, AND PARMESAN

Gnocchi With Olive Oil, Tomato, and Parmesan image

Provided by dicentra

Categories Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 104.3, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.2, Sodium 44, Carbohydrate 7.6, Fiber 1.1, Sugar 1.8, Protein 2.5