意式香腸馬鈴薯糰子 Italian sausage gnocchi

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難度

準備需時

10 分鐘

煮食需時

30 分鐘

瀏覽次數:

3629

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Cherry

意式香腸馬鈴薯糰子 Italian sausage gnocchi

如果你沒有吃過馬鈴薯糰子，你就錯過世界上其中一種最好吃的糰子了! 這種糰子用馬鈴薯製成，圓圓的小球口感彈牙，跟任何意粉醬都是很好的配搭! If you haven't tried gnocchi, you're missing out on one of the best dumplings on earth! Made from potatoes, they're round balls with a chewy texture thats great with any pasta sauce.

材料

份數

份

單位

原版公制

基本材料
意式香腸

4 個

Italian sausage
意式香腸

4 個

Italian sausage
茴香籽

1 湯匙(Tbsp)

Fennel seeds
茴香籽

15 毫升(ml)

Fennel seeds
西蘭花

1 個

切件, Broccoli, chopped
西蘭花

1 個

切件, Broccoli, chopped
馬鈴薯糰子

400 克(g)

Gnocchi
馬鈴薯糰子

400 克(g)

Gnocchi
紅酒

120 毫升(ml)

Red wine
紅酒

120 毫升(ml)

Red wine
番茄醬

700 毫升(ml)

Passata / tomato sauce
番茄醬

700 毫升(ml)

Passata / tomato sauce
忌廉芝士(低脂)

1 少許

Cream cheese (reduced fat)
忌廉芝士(低脂)

1 少許

Cream cheese (reduced fat)
番茜

1 少許

Parsley
番茜

1 少許

Parsley

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步驟

在香腸衣商劃一刀，把肉取出，丟掉腸衣。

Create a slit on the skin of the sausage from top to bottom and push the meat out, discard skin.
在平底鍋中加油，放進香腸肉、茴香籽和迷迭香，煮至香腸肉轉啡色。

Oil in pan, add sausage meat with fennel and rosemary. Until meat turns brown.
加入紅酒煮至接近收乾，放入西蘭花，收慢火。
在另一個鍋子加鹽用水煮馬鈴薯糰子，煮約3分鐘至糰子浮起。

Pour red wine in to deglaze, cook until wine is almost gone. Add in broccoli, set to low heat. Start cooking gnocchi in another pot, with salted water. They're ready once they float onto the water (Around 3 mins).
加入番茄醬拌勻，試味後以鹽和胡椒調味(如太酸的話可加糖)。放進馬鈴薯糰子拌勻。上碟時加上幾團忌廉芝士，灑上番茜。

Add your passata/tomato sauce in, stir around. Taste it, season with salt and pepper (or sugar if too sour) to liking. Mix gnocchi in with the sauce. Serve with dollop of cream cheese on top and sprinkle with parsley.