Gnocchi with Red Pepper Sauce
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Ingredients
| 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 | | 1-3/4 lb. | 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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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 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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