GNOCCHI ALLA SORRENTINA POTATO GNOCCHI WITH TOMATO AN D BUFFALO MOZZ ARELLA
意式土豆球配番茄及新鲜水牛芝士
土豆球
土豆1公斤
帕玛森芝士200克
面粉300克
蛋黄2个
海盐适量
黑胡椒适量
酱汁
大蒜2瓣
樱桃番茄400克
番茄酱150克
水牛芝士200克
帕玛森芝士120克
新鲜罗勒30克
橄榄油适量
盐适量
黑胡椒适量
For the gnocchi
1kg potatoes
200g Parmigiano Reggiano
300g flour
2 egg yolks
Sea salt, to taste
Black pepper, to taste
For the sauce
2 garlic cloves
400g cherry tomatoes
150g tomato sauce
200g buffalo mozzarella
120g Parmigiano Reggiano
30g fresh basil
Olive oil, to taste
Salt, to taste
Black pepper, to taste
土豆球
烤箱预热至200℃。将土豆放入烤盘内，加少许水，撒上少许海盐，烤至土豆变软。
趁土豆还热的时候，将其去皮、碾成泥。加入帕玛森芝士和面粉，再加入蛋黄、海盐和黑胡椒。用手将所有食材混合，直至揉成光滑的面团，然后再撒一些面粉。
在面团仍旧温热时，将其全部切成1厘米厚的小面团。随后在砧板上撒一些面粉或粗麦粉，将切好的小面团放在砧板上备用。
Prepare the gnocchi
Preheat the oven to 200℃. Put the potatoes in an oven tray with some water and top each potato with a pinch of sea salt. Cook until soft.
While the potatoes are still warm, remove the skin and pass them through a potato ricer. Add the Parmigiano Reggiano and the flour, then the egg yolks, sea salt, and black pepper. Mix by hand until the mixture comes together into a smooth dough and then sprinkle with some flour.
While the dough is still warm, cut it into 1cm cubes. Leave the gnocchi to rest on a wooden surface sprinkled with flour or semolina.
酱汁
樱桃番茄洗净，每个切成4瓣。水牛芝士切成小丁。
在煎锅中放入橄榄油和大蒜，将大蒜煸炒至金黄色，用漏勺将大蒜捞出。放入樱桃番茄，翻炒5分钟，加入番茄酱，用盐和黑胡椒调味。
将一锅水煮沸，放入土豆球，当其浮在水面上的时候就说明煮好了，捞出后用制作好的酱汁拌匀。
将拌好的土豆球放入烤盘，上面铺上水牛芝士和帕玛森芝士，放入烤箱200℃烤制3分钟。取出后点缀适量新鲜罗勒。
Prepare the sauce
Wash the cherry tomatoes and cut each one into quarters. Cut the buffalo mozzarella into small dice.
Heat the olive oil and garlic in a sauté pan and cook the garlic until golden brown, then remove with a slotted spoon. Add the cherry tomatoes and cook for 5 minutes. Add the tomato sauce and season with salt and black pepper.
Bring a large pot of water to the boil and add the gnocchi. The gnocchi are ready when they float to the surface. Strain the gnocchi and add to the tomato sauce.
Transfer the gnocchi and tomato sauce to a baking dish, top with the buffalo mozzarella cubes and the Parmigiano Reggiano, and bake at 200℃ for 3 minutes. Serve with some fresh basil tips on top.