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Gnocchi with Olive Oil, Tomato, and Parmesan

Prep time 5 mins
Cook time 14 mins
Yield Makes 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.