Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------PRIMAVERA SAUCE---------------------------
1/4 ts Crushed red chile flakes
2 ea Bay leaves
2 tb Olive oil
1 c Red onions, chopped
4 ea Garlic cloves, chopped
1/4 c Green bell pepper, diced
2 c Zucchini, cubed
1/4 c Dry white wine
2 ea 28 oz cans whole plum
-- tomates
1 cn Tomato paste
2/3 c Peas, fresh or frozen

--------------------------GNOCCHI-------------------------------
6 md Potatoes, peeled quartered
4 c Semolina flour

SAUCE: Heat red chile flakes bay leaves in oil in a large pot for 1
minute. Add onion, garlic green pepper saute for 3 minutes.
Stir in zucchini simmer for 5 minutes. Add wine simmer for a
further minute. Stir in tomatoes followed by the tomato paste cook
gently for 20 minutes. Remove from heat set aside.

GNOCCHI: Cook potatoes until they can be pierced with a fork. Drain
mash thoroughly. Add 3 c semoina knead until a dough forms. Add
more flour as necessary until the dough is no longer sticky. Divide
into quarters turn onto a floured surface.

Roll each quarter into a cylinder no more than 2" in diameter cut
into 1" slices. With a floured fork thumb, make an indentation in
the centre of each slice with a gentle rolling motion flip over to
form gnocchi. Set aside repeat until all dough has been prepared in
this way.

Fill a very large pot with salted water bring to a full rolling
boil. Place gnocchi in the water, lower to a simmer stir gently
occasionally. The gnocchi will rise to the surface when it is done.
When this happens, simmer for 8 minutes. Remove with a slotted spoon
place in a casserole. Preheat oven to 350F.

When all the gnocchi has been cooked, toss with the sauce bake in
the oven for 15 minutes. Do not cover. Serve hot.

"Vegetarian Gourmet" Spring, 1995

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