Bring to a boil one cup water with two cups red wine and a small handful of salt. Then remove from heat, whisk in one cup corn meal, cover, and let the polenta cook for at least twenty minutes.
When the polenta has cooked, mix in an egg. Pour a small pile of semolina flour onto the counter, flour your hands, and roll the polenta into small gnocchi, rolling each gnocco in the semolina flour.
Julienne leeks, sweet peppers, and garlic, and sauté in olive oil, adding a little salt. Bring a large pot of salted water to a boil, drop in the gnocchi, and cook until they float, about five to ten minutes. Remove the gnocchi from the water with a slotted spoon, toss with the vegetable sauce, and serve with red wine and pecorino cheese.
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