Rating: 5 stars
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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.

Recipe by Southern Living February 2004

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Recipe Summary test

prep:
5 mins
cook:
14 mins
total:
19 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

420 calories; calories from fat 34%; fat 16g; saturated fat 6.3g; mono fat 7.9g; poly fat 1.1g; protein 9.1g; carbohydrates 61.2g; fiber 1.9g; cholesterol 23mg; iron 1.3mg; sodium 692mg; calcium 75mg.
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