Gnocchi With Olive Oil, Tomato, and Parmesan |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Trader Joes sometimes has spinach gnoccchi. That would be fabulous with this dish. Ingredients:
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 |
Directions:
1. Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.
2. Bake at 375° for 1 hour; cool. Squeeze pulp from garlic cloves into a bowl, and mash with fork; set aside.
3. Stir together oil and sage in a small skillet, and cook over medium-low heat 2 to 3 minutes or until fragrant and crisp.
4. Remove leaves, and drain on a paper towel; reserve oil.
5. Prepare gnocchi according to package directions, substituting chicken broth for water.
6. Drain, reserving 1/4 cup broth. Add gnocchi and reserved oil to roasted garlic in bowl.
7. Add reserved 1/4 cup chicken broth, chopped tomatoes, and pepper, tossing to coat.
8. Sprinkle with cheese and sage leaves; serve immediately.
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