Instructions:

Yield: 8 servings

Primavera Sauce
1/4 tsp Crushed red chile flakes
2 ea Bay leaves
2 tbsp Olive oil
1 cup Red onions, chopped
4 ea Garlic cloves, chopped
1/4 cup Green bell pepper, diced
2 cup Zucchini, cubed
1/4 cup Dry white wine
2 ea 28 oz cans whole plum tomates
1 can Tomato paste
2/3 cup Peas, fresh or frozen

Gnocchi
6 med 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.