If you have older Italians among your family or friends, they can tell you stories of their grandmothers spending the morning making fresh gnocchi. These are essentially little clouds of pasta, made from potatoes, and so light that when cooked they float to the surface. This recipe finds them slow-cooking in a peppery sauce, which is wonderfully complementary.
Makes 4 to 6 servings.
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, pressed
2 red peppers, seeded, cored, and cubed
1 green pepper, seeded, cored, and cubed
1 orange pepper, seeded, cored, and cubed
14-oz can chopped tomatoes
1/2 teaspoon dried basil
Salt and pepper to taste
Crushed red peppers to taste,
Pinch of sugar
1 cup chicken stock or broth
1 pound fresh or frozen gnocchi
1 cup grated Parmesan cheese
1. In a large skillet over medium-high heat, cook the onions and garlic in the olive oil until onions are translucent, about 3 minutes. Add the red, green, and orange peppers and cook until just heated through, about 2 minutes. Transfer the pepper and onion mix to the slow cooker.
2. Add the tomatoes and basil, and season with salt, pepper, crushed red pepper, and sugar. Stir to combine. Add the chicken stock.
3. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
4. With about 30 minutes left of cooking time, cook gnocchi according to package directions. Transfer from boiling water with a slotted spoon into the pepper sauce in the slow cooker. Stir to combine. Add Parmesan cheese and serve.