Gnocchi with Olive Oil, Tomato, and Parmesan

This recipe is from the Southern Living Busy Moms Weeknight Favorites cookbook, and it is just that – a quick and yummy weeknight meal! (-and no, gnocchi aren’t pasta, but close enough so I keep this filed with the pasta dishes).

Gnocchi with Olive Oil, Tomato, and Parmesan 

2 T extra-virgin olive oil
1 T minced garlic
10 to 12 fresh sage leaves

1 (16-ounce) package gnocchi
1 (32-ounce) container chicken broth

4 plum tomatoes, chopped
1/4 t coarsely ground black pepper
1/4 t kosher salt
1/2 c shredded Parmesan

Stir together oil and sage in a small skillet, and cook over medium-low heat 2 to 3 min or until fragrant. Add the garlic and cook another minute until garlic is lightly browned and sage leaves are crisp. Remove from heat.

Prepare gnocchi according to package directions, substituting chicken broth for water. Drain, reserving 1/4 cup broth. Add gnocchi to the reserved oil. Add reserved 1/4 cup chicken broth, chopped tomatoes, salt, and pepper, tossing to coat. Sprinkle with cheese; serve immediately.

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