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1
Bring a large pot of water to a boil over medium-high heat.
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2
Meanwhile, heat oil and crushed red pepper in a 5-quart saucepan over medium-high heat for 1 minute.
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3
Add garlic and scallions.
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4
Saute for 2 minutes, and add mushrooms.
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5
Cook mixture for 3 minutes.
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6
Reduce heat to low, add tomato sauce, and stir in tomato paste, wine, marjoram, zucchini and capers.
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7
Cook, stirring occasionally, until ready to serve.
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8
Add gnocchi to boiling water.
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9
Cook for about 5 minutes, or according to package directions.
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10
Remove from heat, drain and put into serving bowl.
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11
Combine with sauce, and serve.
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12
4 medium-sized potatoes, peeled and quartered
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13
1 1/2 to 3 cups semolina flour mix
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14
1 tsp.
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15
salt
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16
1 Tbs.
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17
olive oil
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18
Place potatoes in a steamer basket suspended above boiling water, and steam for 15 minutes, or until fork-tender.
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19
Set aside to cool.
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20
Transfer potatoes to a large bowl, and mash with a fork.
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21
Add up to 3 cups of flour, and knead in the bowl until dough forms, adding more flour until dough is no longer sticky.
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22
Divide dough into 4 portions, and turn onto floured surface.
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23
With floured hands, roll each portion into a long cylinder about 2 inches in diameter.
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24
Cut into 1-inch pieces.
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25
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.
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26
Set gnocchi aside on a floured board.
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27
Fill a large saucepan with water, and add a teaspoon of salt and a tablespoon of olive oil.
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28
Bring to a boil, and add gnocchi with a slotted spoon.
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29
Bring water to a second boil, and reduce heat to medium-low.
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30
Gnocchi will rise to the surface in 510 minutes.
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31
Drain well, and combine with sauce.
