Gnocchi primavera
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Crushed red chile flakes |
| 2 | eaches | Bay leaves |
| 2 | tablespoons | Olive oil |
| 1 | cup | Red onions, chopped |
| 4 | eaches | Garlic cloves, chopped |
| ¼ | cup | Green bell pepper, diced |
| 2 | cups | Zucchini, cubed |
| ¼ | cup | Dry white wine |
| 2 | eaches | 28 oz cans whole plum tomates |
| 1 | can | Tomato paste |
| ⅔ | cup | Peas, fresh or frozen |
| 6 | mediums | Potatoes, peeled & quartered |
| 4 | cups | Semolina flour |
Directions
PRIMAVERA SAUCE
GNOCCHI
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 Submitted By MARK SATTERLY On 08-08-95