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Recipe

马里纳拉酱和罗勒,马铃薯酱和罗勒

Scott Phillips

Servings:4

这些简单的饺子比普通的马铃薯gnocchi更嫩,更丰富,这得益于鸡蛋,但非常轻巧。他们搭配几乎任何酱汁。为了提供真正的豪华餐,请跳过Marinara酱汁,然后将gnocchi送上融化的黄油和煮熟的龙虾,上面撒上新鲜的细香葱或龙虾。

亚搏手机版官方

  • 1 15-oz. russet potato, whole and unpeeled
  • 3-1/2 oz. (3/4 cup) all-purpose flour; more as needed
  • 1个大鸡蛋,殴打
  • 1/4杯全米尔克乳清干酪
  • Kosher salt
  • 1-1/2杯自制或商店购买marinara sauce
  • 微生物或切成薄片的新鲜罗勒,用于装饰

Nutritional Information

  • Nutritional Sample Size for the gnocchi only, not sauce
  • Calories (kcal) : 210
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • 饱和脂肪(G):1.5
  • Polyunsaturated Fat (g): 0
  • 单不饱和脂肪(G):1
  • Cholesterol (mg): 55
  • Sodium (mg): 460
  • Carbohydrates (g): 36
  • Fiber (g): 2
  • Sugar (g): 1
  • 蛋白质(G):8

准备

Make the dough

  • Cover the potato with about 1 inch of water in a saucepan. Bring to a rolling boil over medium-high heat, reduce to a gentle boil, and cook until easily pierced with a skewer, 35 to 40 minutes. Drain and let cool briefly. Peel the potato as soon as you can handle it. Pass the potato through a ricer into a large bowl, spreading it out to help any steam escape.
  • 土豆仍然温暖时,加入面粉,鸡蛋,意大利乳清干酪和1茶匙。盐。用手指轻轻混合面团,直到面团聚在一起。面团应柔软,但不要粘。添加更多面粉,1汤匙。一次,如果需要。

Shape the gnocchi

  • Line 2 rimmed baking sheets with parchment and dust well with flour. Lightly flour a work surface. Turn the dough out onto the flour and gently flatten it by hand or by lightly rolling with a rolling pin until about 3/4 inch thick. If the dough is sticky, lightly dust the top with flour, too.
  • With a floured bench scraper or a knife, cut the dough into strips from 1/2 to 3/4 inch wide. With your hands, roll and lengthen the strips until about 1/2 inch in diameter. Using the bench scraper, cut the logs into 1/2- to 1-inch pieces (size is up to you).
  • If you want to give the gnocchi ridges, use the side of your thumb to gently roll each piece down the length of a gnocchi board or the tines of a fork, while simultaneously pressing lightly on the dough. (A fork will produce gnocchi with more pronounced ridges than a gnocchi board.)
  • Arrange the gnocchi in a single layer on the prepared baking sheets, making sure they don’t touch. If not cooking the gnocchi right away, cover with plastic wrap and refrigerate for up to 4 hours. Even better, freeze the gnocchi right on the baking sheet until hard. (Frozen gnocchi are easier to handle than fresh and hold their shape better.)

煮并食用面团

  • 准备好酱汁并在炉子上加热。将一大锅盐水煮沸。将热量降低到沸点下方。加入gnocchi并煮熟,搅拌一次,直到它们漂浮到表面1至3分钟。用开槽的勺子或类似的器皿在烹饪时将其转移到碗中。
  • Gently toss the gnocchi with enough sauce to coat well, garnish with the microbasil, and serve immediately.

Make Ahead Tips

You can freeze the shaped, uncooked gnocchi for up to 1 month. Once frozen rock solid on the baking sheets, transfer them to freezer bags and return to the freezer. Cook as directed without thawing.

Reviews

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评论(1个评论)

  • lorian| 01/23/2018

    These were so good! I made them as directed, along with marinara sauce, layered in a casserole dish, topped with parmesan cheese and browned in the oven for a bit. Yum!

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