1/2pepper,chopped (any color will do – I used red)
3tablespoonsgarlic basil butter
Garlic Basil Butter
1teaspoonfreshly chopped basil
1teaspoonminced garlic,or however much you want
Heat a small saucepan over high heat and add balsamic vinegar. Allow vinegar to come to a boil them immediately reduce to a simmer. Simmer until vinegar reduces by half of the amount – about 8-10 minutes. Set aside and let cool.
Heat a skillet on medium-low heat and add 1 tablespoon garlic butter. Add chopped peppers, onions and mushrooms and saute until soft, about 5 minutes. While veggies are cooking, boil water for gnocchi and cook according to directions – they only take a few minutes, so make sure the veggies are almost finished cooking.
Drain gnocchi and add to veggies in skillet. Add vinegar reduction and garlic butter and stir to combine. Top with parmesan if desired. Serve and devour!