Gnocchi with Olive Oil, Tomato, and Parmesan

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

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

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.

Nutritional Information

Calories:

420 (34% from fat)

Fat:

16g (sat 6.3g,mono 7.9g,poly 1.1g)

Protein:

9.1g

Carbohydrate:

61.2g

Fiber:

1.9g

Cholesterol:

23mg

Iron:

1.3mg

Sodium:

692mg

Calcium:

75mg