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