Gnocchi With Yellow Tomato Sauce

• yellow bell pepper↗1
• ripe yellow tomatoes↗4
• fresh basil leaves↗5
• extra virgin olive oil↗1 tablespoon
• chopped garlic1 tablespoon
• bag frozen bell peppers onions and celery1 (10 ounce) bag
• white wine↗1⁄2 cup
• chicken base↗1 tablespoon
• salt↗1⁄4 teaspoon
• pepper↗1⁄8 teaspoon
• gnocchi1 (16 ounce) box
• butter↗2 tablespoons
• grated parmesan cheese2 tablespoons

Step-by-step instructions

1. 1

   Cut pepper into quarters (discard seeds and membrane); cut pepper into 1/4" pieces. Remove core from tomatoes; cut tomatoes into 1/2" chunks. Stack basil leaves; slice into thin strips. Set all aside.

2. 2

   Preheat large saute pan on medium-high 2-3 minutes. Place oil in saute pan; swirl to coat. Add garlic and seasoning blend; cook 3-4 minutes, stirring often, or until onions begin to soften.

3. 3

   Stir in wine, chicken base, tomatoes, bell pepper, basil, salt, and pepper and bring to a boil.

4. 4

   Reduce heat on tomato mixture to medium; cook 15 minute, stirring occasionally, or until all vegetables are soft and sauce has thickened slightly.

5. 5

   Meanwhile, fill large saucepan half full of water. Cover and bring to a boil on high for gnocchi.

6. 6

   Stir gnocchi into boiling water (separating, if needed). Boil 5 minutes, stirring occasionally, or until tender.

7. 7

   Stir butter and cheese into tomato mixture; cook 3 minutes or until cheese and butter melts. Dran gnocchi; toss with tomato sauce and serve.