| 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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