Mediterranean Gnocchi

• servings: 4
• active time: 15 minutes
• total time: 30 minutes

Ingredients

6 cloves of garlic, minced

2 red bell peppers, cut into thin slices

1 zucchini, quartered length wise and cut into thin slices

1/2 medium white onion, diced

8 leaves of fresh basil, cut into thin strips (see note 1)

4 TBsp of tomato paste

1/2 Tbsp dried oregano

1 cup heavy cream

Olive oil

1/4 cup reserved pasta water

Directions

- Begin by preparing the garlic, bell peppers, and basil. The bell pepper and zucchini should be cut into thin strips so they cooking more quickly.

- Heat a large, high rimmed pan or pot over medium heat before adding enough olive oil to lightly coat the bottom. You can also begin heating a pot of water for the gnocchi at this time.

- Once the oil begins to shimmer, add the diced onions. Cook for 1-2 minutes before adding the bell peppers and zucchini. Stir occasionally and cook until the peppers and zucchini begin to soften

- Add the tomato paste and garlic, mixing both with the existing ingredients. Cook for about 1-2 minutes or until the garlic is golden.

- Add the heavy cream and oregano. Mix the ingredients well and cook until the sauce just begins to boil. Reduce the heat to a simmer, stirring occasionally.

- At this time, if your water is boiling, add plenty of salt before dropping in your gnocchi. Cook to package instructions.

- Before you drain the gnocci, make sure to reserve some of that pasta water! It will enrish the sauce will salt and help produce a better texture.

- Add the gnocchi to the sauce along with the fresh basil, stirring gently as to not break the pasta.

- Serve and enjoy!

Notes

1. I highly recommend using fresh basil, but if you don't have some or can't find any, you will want to use about 1/2 Tbsp of dried basil instead. Add the dried basil along with the oregano