Title: Gnocchi primavera
 Categories: Main dish, Italian, Pasta, Vegetarian
      Yield: 8 Servings
 
MMMMM----------------------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

MMMMM--------------------------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