Gnocchi with Red Pepper Sauce

Ready in 1h

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1/4 c Parmesan Cheese; Shredded
3 Sweet Red Peppers
4 Garlic; minced
1 c Chicken Stock
1/4 ts Salt
1 tb Balsamic vinegar
1/2 ts Granulated sugar
3 tb olive oil
1 1/2 lb Gnocci Or Other Pasta; Fresh
1/2 ts Pepper
28 oz Plum Tomatoes; Diced,
1 1/2 ts Dried basil
1 lg Onion; finely chopped

Original recipe makes 4 Servings



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" on Sep 23, 1997

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