| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetarian | Pasta, Vegetarian, Canadian li | 4 | Servings |
INGREDIENTS
| 3 | Sweet Red Peppers | |
| 3 | tb | Olive Oil |
| 1 | lg | Onion; Finely Chopped |
| 4 | Cloves Garlic; Minced | |
| 1 1/2 | ts | Dried Basil |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 28 | oz | Plum Tomatoes; Diced, Canned, Drained |
| 1 | c | Chicken Stock |
| 1 | tb | Balsamic Vinegar |
| 1/2 | ts | Granulated Sugar |
| 1 1/2 | lb | Gnocci Or Other Pasta; Fresh Or Frozen |
| 1/4 | c | Parmesan Cheese; Shredded |
INSTRUCTIONS
Seed and core red peppers; cut into 1/4 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@mb.sympatico.ca> on Sep 23, 1997
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