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.


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 5 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 420
Caloriesfromfat 34 %
Fat 16 g
Satfat 6.3 g
Monofat 7.9 g
Polyfat 1.1 g
Protein 9.1 g
Carbohydrate 61.2 g
Fiber 1.9 g
Cholesterol 23 mg
Iron 1.3 mg
Sodium 692 mg
Calcium 75 mg


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


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.