Gnocchi with red pepper sauce

4 Servings

Ingredients

Quantity Ingredient
3 Sweet Red Peppers
3 tablespoons Olive Oil
1 large Onion; Finely Chopped
4 Cloves Garlic; Minced
1½ teaspoon Dried Basil
½ teaspoon Pepper
¼ teaspoon Salt
28 ounces Plum Tomatoes; Diced, Canned, Drained
1 cup Chicken Stock
1 tablespoon Balsamic Vinegar
½ teaspoon Granulated Sugar
1½ pounds Gnocci Or Other Pasta; Fresh Or Frozen
¼ cup Parmesan Cheese; Shredded

Directions

Seed and core red peppers; cut into ¼ inch pieces. In large skillet, heat oil over medium-high heat; cook red peppers, onion, garlic, basil, pepper and salt, stirring often, for about 10 minutes or until onions are softened. Add tomatoes, stock, vinegar and sugar; bring to boil. Reduce heat and simmer for 10 minutes. Meanwhile, in large pot of boiling salted water, cook gnocci according to package directions for 2 to 7 minutes or until they float to the surface. Drain; return to pot and toss gently with 1 cup of the sauce. Divide remaining sauce among 4 plates; mound gnocci on top. Sprinkle with cheese. Makes 4 servings. Per serving: 666 cals, 15 g pro, 13 g total fat, 127 g carb, 11 g fibre.

Recipe by: Canadian Living Magazine Nov/97 Posted to MC-Recipe Digest V1 #798 by "Bob & Carole Walberg" <walbergr@...> on Sep 23, 1997

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