Gnocchi with Sauteed Vegetables

• 1 lb. baby white potatoes, rinsed, unpeeled and quartered
• 13 oz. fresh gnocchi
• 2 Tbs. olive oil
• 1 Tbs. minced garlic
• 2 large red bell peppers, diced
• 1 zucchini or summer squash, cubed
• 5 Tbs. caponata
• Crushed red pepper to taste
• Salt and freshly ground black pepper to taste
• 1 cup shredded low-fat mozzarella cheese

1. Fill large saucepan with lightly salted water, and add potatoes.
2. Bring to a boil over medium-high heat, and cook potatoes until tender, about 20 minutes.
3. Meanwhile, in second saucepan, fill with lightly salted water and bring to a boil over medium-high heat.
4. Cook gnocchi for about 5 minutes, or according to package directions.
5. Remove from heat, rinse, drain and set aside.
6. Heat olive oil in large skillet over medium heat.
7. When hot, saute garlic, red peppers and zucchini until softened, about 5 minutes.
8. Reduce heat to low, stir in caponata, crushed red pepper, salt, pepper and gnocchi.
9. Remove potatoes from heat, drain and add to mixture in skillet.
10. Stir well but gently, and top with shredded cheese.
11. Cook 2 minutes more and serve.

baby white potatoes, fresh gnocchi, olive oil, garlic, red bell peppers, zucchini, caponata, red pepper, salt, mozzarella cheese

Taken from www.vegetariantimes.com/recipe/gnocchi-with-saut-ed-vegetables/ (may not work)