Recipe - Gnocchi With Red Pepper Sauce

3 Sweet Red Peppers
3 tablespoon Olive Oil
1 lg Onion; Finely Chopped
4 Cloves Garlic; Minced
1 One half teaspoon Dried Basil
One half teaspoon Pepper
One fourth teaspoon Salt
28 ounce Plum Tomatoes; Diced,
Canned, Drained
1 cup Chicken Stock
1 tablespoon Balsamic Vinegar
One half teaspoon Granulated Sugar
1 One half pound Gnocci Or Other Pasta; Fresh
Or Frozen
One fourth cup Parmesan Cheese; Shredded

Seed and core red peppers; cut into One fourth inch pieces. In large skillet, heat
oil over mediumhigh 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 MCRecipe Digest V1 #798 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Sep 23, 1997