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 enrich the sauce will salt and help produce a better texture. A 1/4 cup or so should be plenty.

- Add the basil and small amounts of the pasta water to the sauce, stirring again until desired consistency. Then add the gnocchi to the sauce, stirring gently as to not break the pasta.

- Serve and enjoy!

Notes

1. I highly recommend using fresh basil. If you don't have some or can't find any, you can use about 1.5 tablespoons of the fresh minced stuff. If using dried basil instead, use about 1/2 Tbsp and add it along with the oregano.