墨汁马铃薯疙瘩炒辣汁墨鱼Squid Ink Potato Gnocchi with Fresh Squid and Chilli

Gnocchi，也叫“意式马铃薯面疙瘩”，是一种捣碎的马铃薯加上面粉做的一种Q软轻盈的面疙瘩，也是传统的意大利菜之一。Gnocchi加入马铃薯粉揉制而成，煮熟后淋上橄榄油，洒上帕玛森奶酪粉，就成了一道让人吃了就停不下来的美味，主要是好吃而不腻，做法也很多。

Directions

Step 1

在烤盘上铺满粗盐，然后放上马铃薯（连皮），放入烤炉烤至熟后用汤匙挖出肉。Bake the potatoes (with skins on) in an oven tray sprinkled with rock salt until soft. Remove from oven, take off the skins and discard.

Step 2

趁热以过滤网把马铃薯挤烂，然后加入面粉，蛋黄，墨鱼汁和调味料，搓成有弹性面团，但是却比意大利面团软，然后让它醒数分钟。Mash the potato with strainer while still hot, on the work surface. Add the flour, egg yolk, squid ink and seasoning. Knead together to form gnocchi dough. Leave to rest for a few minutes.

Step 3

沾额外面粉，把面团搓成1公分粗长条，再切成半公分粗粒状。Roll out the gnocchi dough until 1cm thick, using some extra flour, and cut into small cylinders.

Step 4

煮大锅水，加少许盐，把马铃薯疙瘩烫熟至浮起即可，用同一锅水把青豆川烫，然后一起滴干水。In a large pot, bring water with a pinch of salt to the boil and cook the gnocchi and broad beans until they rise to the top of the pan. Pour into a colander and drain.

Step 5

用油把蒜头片爆香，然后加入墨鱼和辣椒丝，炒约10秒钟后加入番茄和九层塔炒均，熄火。Sweat the garlic until golden brown. Add the squid and chilli, cook for 10 seconds before adding the tomato and basil, set aside.

Step 6

把马铃薯疙瘩和墨鱼料混合，以少许盐和黑胡椒调味，撒上江鱼仔精和细香葱茸即可。Mix the gnocchi and broad beans with the squid sauce. Add the anchovy essence, olive oil and chives before serving.