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"
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|Serving Size: 1 Serving (614g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3.6mg||1 %|
|Sodium 177.6mg||6 %|
|Potassium 384.2mg||10 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 11.8g|
|Protein 4.5g||6 %|
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Calories per serving: 114
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