| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Canadian |
Canadian li, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 3 |
|
Sweet Red Peppers |
| 3 |
T |
Olive Oil |
| 1 |
|
Onion, Finely Chopped |
| 4 |
|
Cloves Garlic, Minced |
| 1 1/2 |
t |
Dried Basil |
| 1/2 |
t |
Pepper |
| 1/4 |
t |
Salt |
| 28 |
oz |
Plum Tomatoes, Diced |
|
|
Canned Drained |
| 1 |
c |
Chicken Stock |
| 1 |
T |
Balsamic Vinegar |
| 1/2 |
t |
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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