Gnocchi With Olive Oil, Tomato, And Parmesan

• 1 head garlic
• 2 tablespoons extra virgin olive oil
• 10 -12 fresh sage leaves
• 1 (16 ounce) package gnocchi
• 1 (32 ounce) container reduced-sodium fat-free chicken broth
• 4 plum tomatoes, chopped
• 1/4 - 1/2 teaspoon fresh coarse ground black pepper
• 2 tablespoons freshly shaved parmesan cheese or 2 tablespoons romano cheese

1. Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.
2. Bake at 375u0b0 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.
4. Remove leaves, and drain on a paper towel; reserve oil.
5. Prepare gnocchi according to package directions, substituting chicken broth for water.
6. Drain, reserving 1/4 cup broth. Add gnocchi and reserved oil to roasted garlic in bowl.
7. Add reserved 1/4 cup chicken broth, chopped tomatoes, and pepper, tossing to coat.
8. Sprinkle with cheese and sage leaves; serve immediately.

garlic, extra virgin olive oil, sage, chicken broth, tomatoes, fresh coarse ground black pepper, freshly shaved parmesan cheese

Taken from www.food.com/recipe/gnocchi-with-olive-oil-tomato-and-parmesan-254408 (may not work)