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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 sweet red peppers
3 tbsp. olive oil
1 lg. onion, finely chopped
4 cloves garlic, minced
1-1/2 tsp. dried basil
1/2 tsp. pepper
1/4 tsp. salt
28 oz. plum tomatoes, diced drained
1 cup chicken stock
1 tbsp. balsamic vinegar
1/2 tsp. granulated sugar
1-1/2 lb. gnocchi
1/4 cup parmesan cheese; shredded
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Directions:
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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 gnocchi 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.
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