Gnocchi Primavera Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp