普羅旺斯的天空下 Living in Provence

在上一篇的白酒小牛肉醬有提到自製義式馬鈴薯餃 (gnocchi), 現在來介紹做法:

1斤馬鈴薯
2顆有機蛋黃
30-40克帕馬森起士, 刨碎
120-150克有機中筋麵粉

馬鈴薯泥的製作: (和 Hachis Parmentier au Confit de Canard 半焗烤馬鈴薯泥佐油封鴨相同)

烤箱預熱至190C
用叉子刺馬鈴薯數次, 進烤箱烤40分至1小時, 到熟透。先放置15分鐘, 剝皮、壓泥。
(之前有試過使用蒸的馬鈴薯, 但我個人認為乾烤過的馬鈴薯較容易混麵, 另外乾烤過的馬鈴薯也帶較濃欲的香氣。)

1.  先將刨碎的帕馬森起士和蛋黃混合, 然後加至馬鈴薯泥、拌勻
2.  加入麵粉, 攪拌均勻

3.  現在開始混麵, 將馬鈴薯餃麵團混揉至帶溼狀但不黏手, 在混揉的過程可視情況加入少許麵粉

4.  將麵團均分6份

5.  工作台面上撒上麵粉, 將均分的麵團分別揉至長條狀, 約1.5公分厚

6.  然後分別再切成寬約1.5公分的馬鈴薯餃麵團

7.  現在來塑馬鈴薯餃的型: 如圖所示, 我用中指輕壓測切面, 同時用一叉子捲壓過麵團表面 (在中指輕壓測切面時, 也可壓為中空狀, 但我個人比較喜歡稍帶嚼勁的小枕頭狀馬鈴薯餃)

烹煮義式馬鈴薯餃:

先將一大鍋水煮滾並加入粗海鹽, 馬鈴薯餃分批煮約1-2分鐘或至浮到表面即可。(鍋中請勿一次放入超過20個馬鈴薯餃, 只需輕輕拌過即可; 在加入另一批馬鈴薯餃前, 一定要等水煮滾。)

我將一部份的義式馬鈴薯餃拿來拌白酒小牛肉醬, 另一部份加入炒香的洋蔥、厚培根和白酒法式酸奶醬, 倒入裝有用鹽水煮熟的馬鈴薯餃烤皿
和帕馬森起士一起焗烤...老公愛這樣的烹調方式, 一方面這樣的焗烤有點類似法國的另一道家常菜 - tartiflette, 所以老公建議我下次加入層 Reblochon 起士一起焗烤。

多餘的馬鈴薯餃也可放置冷凍庫, 但請分層疊放並撒上麵粉, 避免馬鈴薯餃相黏。

English Version:

Homemade Gnocchi

As mentioned in my last article, here is the recipe for my homemade gnocchi.

Ingredients:

1 kg of floury potatoes
2 organic egg yolks
30-40g of grated Parmesan
120-150g of organic plain flour

Preheat the oven to 190C
Prick the potatoes and bake for 40 minutes to 1 hour, until it is cooked.  Let it rest for 15 minutes and then peel and mash.  
(I've also tried steaming the potatoes in the past, but I find it is easier to handle baked ones and the flavour is more intense.)

1.  Mix in the egg yolks and Parmesan and then add into the mashed potato.
2.  Stir in the flour and mix well.
3.  Work with the gnocchi mixture until it is damp to the touch but not sticky.  You may add some more flour as required.  
4.  Divide the dough into 6 portions.
5.  Lightly flour a work surface and roll out each portion to form a sausage shape, about 1.5 cm thick.
6.  Cut the sausage shaped dough into 1.5 cm lengths.
7.  This is what I did to shape the gnocchi:  use your middle finger to press the outer lips in and roll the surface over a fork to make deep ridges.  (you may also make a hollow in the middle when pressing the outer lips in, but I prefer to keep them in a small pillow shape.)

You may also keep the gnocchi in the freezer, but make sure you keep them separated and dust with a generous amount of flour to prevent them from sticking together.

To cook the gnocchi:

Bring a large saucepan of salted water to the boil and add the gnocchi in batches.  Stir very gently and cook for 1-2 minutes or until they rise to the surface.

I used some gnocchi for my veal ragù and also made a gnocchi gratin with the others.  For this gnocchi gratin, simply fry some onion with lardon and add some white wine and cream fraiche to form a sauce.  Pull the sauce over cooked gnocchi.  Top with some grated Parmesan and then bake for 20 minutes or until nicely browned.
This gratin is a bit similar to another classic French wintery dish - Tartiflette, except the real Tartiflette is with potato and a special cheese, Reblochon from the Haute-Savoie of France.