猪肉拉古辣椒酱配南瓜面疙瘩Pumpkin Gnocchi inn Chilli Pork Ragu

准备拉古酱料：热锅，以中火将洋葱和大蒜炒至透明变软后加入猪肉炒至略呈褐色。加入番茄、意大利面酱、糖、鸡汤、盐、胡椒粉、辣椒、月桂叶和香草，拌炒均匀，加入白酒。转小火，盖上锅盖炖煮1小时直到浓稠。如果炖煮过程中酱汁显得太干，可以加入适量清水。Prepare Ragu: Heat oil in a saucepan. Fry onion and garlic till transparent and soft. Add in pork and fry till slightly browned. Add tomatoes, pasta sauce, sugar, chicken stock, salt, pepper, chili, bay leaves and herbs, combine well. Add in wine. Turn to low heat, cover and simmer for 1 hour till thickened. Add some water if sauce is too dry. Season to taste.

准备面疙瘩：将烤箱预热至180℃。马铃薯与南瓜涂盐，烘烤45分钟至1小时或变软。取出待冷，将马铃薯切半，挖出马铃薯肉和南瓜肉压成蓉。加入芝士、面粉、盐、胡椒粉和肉豆蔻混合一起，最后加入蛋黄搅拌均匀成团。Prepare Gnocchi: Preheat oven to 180℃. Rub salt all over potatoes and pumpkin, bake for 45 mins to 1 hour or till soft and skins are crispy. Allow to cool. Cut potatoes in half. Scrape the flesh from potatoes and pumpkin into a bowl. smashed and add cheese, flour, salt, pepper and nutmeg, mix well. Add egg yolk and stir well.

搓揉面团时撒上一些面粉，继续揉搓成柔软的面团。如果面团太软，则在再添加面粉。将面团静置15分钟，分成两份，每一份搓揉成30公分长条形，用刀子切成4公分大小，放在撒了面粉的托盘上。Knead the dough with some flour on surface till a soft dough forms. If dough is too soft, add some extra flour while kneading. Rest dough for 15 minutes. Divide into 2 equal pieces and roll each into a rope about 30cm long. Cut the dough into 4cm per piece, transfer to a lightly floured tray.

烧开一锅滚水，加入海盐和少许油，放入面疙瘩3-4分钟烫熟备用。 取一不粘锅加入牛油，小火拌炒香草至酥脆，取出备用。将已烫熟的Gnocchi放入不粘锅煎至两面金黄色即可。保留剩下的香草牛油。Bring a pot of salted water to the boil. Cook the gnocchi for 3-4 minutes or until they float to the surface. Melt butter in non-stick pan over low heat. Fry thyme till crispy. Remove and set aside. Pan fry gnocchi in the herb flavoured butter in batches till both sides are lightly browned.

先把拉古酱放在碟上，再铺上Gnocchi，放一些帕马森芝士碎，煎香的柠檬百里香和研磨黑胡椒作为装饰，最后淋上剩下的香草牛油即可。 To serve: Spoon ragu sauce on serving plates. Top with some gnocchi. Garnish with grated parmesan, fried lemon thyme and freshly ground black pepper. Drizzle with remaining herb butter from the pan.