Wednesday, August 6, 2008

Red Pepper Sauce

My husband had a "team building" thing for work where they learned to cook. One of the recipes was for Potato Gnocchi with Red Pepper Coulis. In my unending mission to translate "fancy" food words for the normal folk (like myself) I replaced the Coulis with Sauce since that's basically what it is.
The gnocchi recipe was great, but unless you have a few hours and a need for 1,000,000 gnocchi blobs stuck to your countertop I find the store bought kind to be just as tasty as homemade- and your kitchen won't be coated in flower and potato slime.

*note- you don't have to chop things very well, you're going to puree them before this is over

2 Red Bell Peppers (chopped, about 2 cups)
2 small white onions, the boiling kind, chopped
4 Cups of chicken broth (or vegetable broth if you prefer)
1 tsp. salt
Pinch of pepper
Olive Oil

Put some olive oil in a pot or pan, cook peppers and onion over medium heat for about 3 min. Add in the chicken broth, salt and pepper. Bring to a boil and cook until reduced by about half.
Carefully puree what you have left by using a stick blender (my favorite) or a blender. Be careful, that sauce is hot! When you are done, spoon it over the cooked gnocchi. That's it!