Gnocchi with Olive Oil, Tomato, and Parmesan |
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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 1 |
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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. 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 |
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. Remove leaves, and drain on a paper towel; reserve oil.
4. 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.
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