Gnocchi alla Primavera

Bring a large pot of water to a boil over medium-high heat. Meanwhile, heat oil and crushed red pepper in a 5-quart saucepan over medium-high heat for 1 minute. Add garlic and scallions. Sauté for 2 minutes, and add mushrooms. Cook mixture for 3 minutes. Reduce heat to low, add tomato sauce, and stir in tomato paste, wine, marjoram, zucchini and capers. Cook, stirring occasionally, until ready to serve.

Add gnocchi to boiling water. Cook for about 5 minutes, or according to package directions. Remove from heat, drain and put into serving bowl. Combine with sauce, and serve.

Homemade Gnocchi

Makes 6 cups

Semolina flour mix is a blend of semolina and kamut flours; however, you may substitute plain semolina flour.

4 medium-sized potatoes, peeled and quartered

1 1/2 to 3 cups semolina flour mix

1 tsp. salt

1 Tbs. olive oil

Place potatoes in a steamer basket suspended above boiling water, and steam for 15 minutes, or until fork-tender. Set aside to cool.

Transfer potatoes to a large bowl, and mash with a fork.

Add up to 3 cups of flour, and knead in the bowl until dough forms, adding more flour until dough is no longer sticky.

Divide dough into 4 portions, and turn onto floured surface. With floured hands, roll each portion into a long cylinder about 2 inches in diameter. Cut into 1-inch pieces. With a floured fork, make a lengthwise indentation on the edge of each piece, and, with a gentle motion, roll the dough over the fork tines to create ridges on dough. Set gnocchi aside on a floured board.

Fill a large saucepan with water, and add a teaspoon of salt and a tablespoon of olive oil. Bring to a boil, and add gnocchi with a slotted spoon. Bring water to a second boil, and reduce heat to medium-low. Gnocchi will rise to the surface in 5–10 minutes.

Drain well, and combine with sauce.