Gnocchi with Olive Oil, Tomato, and Parmesan
Need This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 19 minutes. A mixture of chicken broth, gnocchi, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
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.
Recommended wine: Chianti, Trebbiano, Verdicchio
Gnocchi on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes.
An authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. An exquisite expression of the Sangiovese grape, with substantial acidity from the low pH of the soil in this region.The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish.Best enjoyed with very flavorful dishes, such as tomato-based sauces, mushroom ravioli, beef or pork roasts, and game meats from venison to pheasant. It is also excellent with mature cheeses.Blend: 85% Sangiovese, 15% Merlot and Cabernet Sauvignon