Title: Gnocchi with Red Pepper Sauce
Categories: Pasta Vegetarian Canadian
Yield: 4 Servings

		**formatted by carole walberg**
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

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.

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Canadian Living Magazine Nov/97

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