香脆鼠尾草面疙瘩配香草：完美平衡的菜肴
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如果您喜欢面疙瘩，但从未尝试过酥脆的面疙瘩，那么您来对地方了。这款香脆鼠尾草面疙瘩配香草酱采用松软的面疙瘩，在浓郁的金黄色 OMGhee 中煎炸，搭配香脆的鼠尾草、柔滑的白豆泥和芳香的香草油。结果如何？这道菜既舒适又精致，每一口都有层次丰富的质感和风味。
为什么要选择酥脆的面疙瘩？
煮熟的面疙瘩软嫩可口，但用酥油煎炸则增添了令人无法抗拒的金黄酥脆感。与黄油不同，酥油的烟点更高，使面疙瘩外皮酥脆、焦糖化，内部却保持蓬松。加入酥脆的鼠尾草和大蒜浸渍的酥油，使这道菜的口味浓郁、芳香。
丝滑的 Cannellini 豆泥，保持平衡
为了搭配酥脆的面疙瘩，奶油白豆泥是完美的底料。加入柠檬皮、大蒜和少许调味料，它与油炸面疙瘩和酥油的浓郁口感形成鲜明对比。这种豆泥不仅美味，而且富含蛋白质和纤维，使这道菜既令人满意又营养丰富。
最后一步：香草油滴
用焯过水的欧芹和韭菜制作的自制香草油能为这道菜增添一丝清新和色彩。将它淋在酥脆的面疙瘩和果泥上，让所有食材融合在一起，让这道菜不仅色香味俱全，而且外观惊艳。
食用建议
这款酥脆鼠尾草面疙瘩非常适合晚宴或温馨的夜晚。搭配绿叶蔬菜和清爽的白葡萄酒，轻松享受一顿优雅的晚餐。无论您是想给客人留下深刻印象，还是只是想提升您的工作日晚餐，这道菜都一定会成为您的最爱。
今天就尝试一下，体验每一口OMGhee 浓郁风味和酥脆完美的神奇吧！
Crispy Sage Gnocchi & Herb Drizzle
Rated 5.0 stars by 1 users
Category
Dinner
Prep Time
20 minutes
Cook Time
20 minutes
Golden, crispy gnocchi meets fragrant sage and a silky cannellini bean purée in this elegant yet simple dish. Drizzled with a vibrant herb oil and finished with a generous sprinkle of parmesan, this Crispy Sage Gnocchi with Herb Drizzle is a perfect balance of crispy, creamy, and fresh flavors. A must-try for gnocchi lovers!
Ingredients
-
500g fresh gnocchi (homemade or store-bought)
- 2 tbsp olive oil
- Pinch of salt and pepper
- 75g OMGhee
- 10-20 fresh sage leaves
- 2 cloves garlic, crushed
- ¼ tsp salt
- ¼ tsp black pepper
- Zest of 1 lemon
- Juice of ½ lemon
- Grated parmesan
For the cannellini bean puree
-
1 tin (400g) cannellini beans, drained and rinsed
- Salt and pepper, to taste
- Zest of 1 lemon
- Juice of 1 lemon
- 1 garlic clove, grated
For the Herb Oil
- A handful of fresh parsley
- A handful of fresh chives
- 1 cup olive oil
Directions
Place the cannellini beans, salt, pepper, lemon juice, lemon zest, and grated garlic in a pan. Cook over medium heat for 10-15 minutes, stirring occasionally, until heated through and softened.
- Once cooked, blend half of the mixture to create a smooth purée. Combine the blended and unblended portions and set aside. This will form the base for your plate.
- For the herb oil, blanch the parsley and chives by placing them briefly in boiling water for 10-20 seconds. Immediately transfer them to a bowl of ice water to stop the cooking process.
- Once cooled, drain the herbs and blend them with the olive oil until smooth.
- Strain the mixture through a cheesecloth to create a smooth, vibrant green herb oil. Set aside for garnishing.
- To cook the gnocchi, bring a large pan of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Once they float, remove them from the water with a slotted spoon and place them in a bowl.
- Next, heat the OMGhee in a frying pan over medium-high heat.
- Add the gnocchi, season with a pinch of salt and pepper, and fry for 5-6 minutes, turning occasionally, until golden and crispy on all sides.
- In the same frying pan, add the fresh sage leaves and finely sliced garlic and cook for 2 minutes until the sage leaves are crispy.
- Place the cannellini bean purée at the bottom of each plate.
- Top with the crispy fried gnocchi, crispy sage leaves and sprinkle with salt and pepper.
- Finally, drizzle the herb oil over the gnocchi and finish with grated parmesan and a crack of black pepper.
