Gnocchi With Olive Oil, Tomato, And Parmesan

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.

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.

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Nutrient	Quantity
Total fats	0.515 g
Protein	4.1908 g
Carbohydrates	4.9918 g
Energy	41.47 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0079 g
Water	2.6174 g
Aspartic acid	0.0147 g
Calcium, Ca	85.43 mg
Lutein + zeaxanthin	0.48 g
Fiber, total dietary	0.063 g
Carotene, beta	1.45 g
Niacin	0.041 mg
Vitamin A, RAE	4 g
Arginine	0.019 g
Riboflavin	0.0083 mg
Fatty acids, total saturated 20:1	0.0076 g
Glutamic acid	0.0242 g
Sodium, Na	115.51 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0112 g
Total lipid (fat)	0.515 g
Manganese, Mn	0.0502 mg
Proline	0.003 g
Fatty acids, total saturated 16:0	0.1329 g
Fatty acids, total saturated 8:0	0.0056 g
Choline, total	2.236 mg
Sugars, total	0.18 g
Serine	0.0057 g
Fatty acids, total saturated 10:0	0.0127 g
Fatty acids, total saturated 18:0	0.0606 g
Vitamin B-6	0.047 mg
Selenium, Se	4.756 g
Ash	0.685 g
Fatty acids, total saturated 18:1 undifferentiated	0.1259 g
Pantothenic acid	0.0179 mg
Phenylalanine	0.0055 g
Copper, Cu	0.011 mg
Thiamin	0.011 mg
Retinol	3.9 g
Methionine	0.0023 g
Iron, Fe	0.551 mg
Carbohydrate, by difference	4.9918 g
Phosphorus, P	74.59 mg
Folate, total	2.59 g
Fatty acids, total saturated 4:0	0.0162 g
Alanine	0.004 g
Cholesterol	2 mg
Valine	0.0087 g
Fatty acids, total saturated 18:2 undifferentiated	0.0182 g
Glycine	0.006 g
Fatty acids, total saturated 14:0	0.0502 g
Zinc, Zn	0.3348 mg
Isoleucine	0.0065 g
Fatty acids, total saturated 12:0	0.014 g
Fatty acids, total polyunsaturated	0.0261 g
Leucine	0.0092 g
Vitamin A, IU	15.37 IU
Folate, DFE	2.59 g
Tryptophan	0.002 g
Vitamin C, total ascorbic acid	0.936 mg
Fatty acids, total saturated 6:0	0.0096 g
Tyrosine	0.0024 g
Vitamin B-12	0.11 g
Vitamin K (phylloquinone)	0.091 g
Fatty acids, total saturated	0.3137 g
Histidine	0.0034 g
Fatty acids, total monounsaturated	0.1449 g
Threonine	0.0047 g
Folate, food	2.59 g
Vitamin E (alpha-tocopherol)	0.0064 mg
Magnesium, Mg	4.75 mg
Lysine	0.0082 g
Potassium, K	72.03 mg
Cystine	0.002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1	4.47	0.9918	0.015
Extra virgin olive oil	2 tablespoons	0	0	0
Parmesan cheese	2 tablespoons	37	4	0.5
black pepper	0.75 teaspoon	0	0	0
chicken broth	1 container	0	0	0
plum tomato	4	0	0	0
sage leaf	10	0	0	0
gnocchi	1 package	0	0	0