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Gnocchi with Olive Oil, Tomato, and Parmesan

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.

Southern Living FEBRUARY 2004

  • Yield: Makes 4 servings
  • Cook time: 14 Minutes
  • Prep time: 5 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 420
  • Calories from fat: 34%
  • Fat: 16g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 9.1g
  • Carbohydrate: 61.2g
  • Fiber: 1.9g
  • Cholesterol: 23mg
  • Iron: 1.3mg
  • Sodium: 692mg
  • Calcium: 75mg