Gnocchi Primavera Recipe
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Ingredients : Gnocchi Primavera Recipe
PRIMAVERA SAUCE
1/4 tsp Crushed red chile flakes
2 each Bay leaves
2 tbsp Olive oil
1 cup Red onions, chopped
4 each Garlic cloves, chopped
1/4 cup Green bell pepper, diced
2 cup Zucchini, cubed
1/4 cup Dry white wine
2 each 28 oz cans whole plum tomates
1 can Tomato paste
2/3 cup Peas, fresh or frozen
GNOCCHI
6 medium Potatoes, peeled & quartered
4 cup 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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