Gnocchi With Olive Oil, Tomato, And Parmesan - cooking recipe

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
Preparation
    Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.
    Bake at 375\u00b0 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.

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