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
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
點煮網贊助
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.
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).
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.