Gnocchi With Olive Oil, Tomato, And Parmesan

1. 1

   Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.

2. 2

   Bake at 375u00b0 for 1 hour; cool. Squeeze pulp from garlic cloves into a bowl, and mash with fork; set aside.

3. 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. 4

   Remove leaves, and drain on a paper towel; reserve oil.

5. 5

   Prepare gnocchi according to package directions, substituting chicken broth for water.

6. 6

   Drain, reserving 1/4 cup broth. Add gnocchi and reserved oil to roasted garlic in bowl.

7. 7

   Add reserved 1/4 cup chicken broth, chopped tomatoes, and pepper, tossing to coat.

8. 8

   Sprinkle with cheese and sage leaves; serve immediately.

No nutritional information available.

No additional tips available.