其實就係薯粉撈面粉, 整個sauce上去, 估計o係以前D窮人食物, 咁多粉, 一定好飽
睇wiki, 佢話其實gnocchi可以由好多野整出黎, 例如芝士, 薯仔, 面包糠
用薯仔係十六世紀當歐洲有薯仔既時候, 先有人無啦啦諗出黎.
我O個日見到包發哂芽既蕃薯, 就O係度諗不如整左佢, 無啦啦諗不如整下 蕃薯gnocchi
之後就搵書睇啦, 原來jamie oilver有教, 就照抄佢, 將所有用薯仔既地方變哂做蕃薯.
1. Bake , 開盡焗爐220度, 洗乾淨薯仔, 用叉係咁吉佢, 搽olive oil o係面, bake for an hour until soft inside and crispy outside, <--- that's for medium size potato, for me, those sweet potatos are like half size of it, so I did it for 30 mins.
It smells nice.
then let it cool down a bit, the cut it in half , scoop the flesh out. And smash it!
for the skins, i just chuck them away, but probably , just probably, I think we could drop them into 100 ml milk, let the flavour infuse into the milk.<---- knowledge from heston.
then season the smash, n add a little bit nutmeg, (i dun have nutmeg, I used cinnamon, maybe it is better for sweet potatos, who knows. )
Then add half of an egg yolk, and a few handful of flour to try to bind the mash. Until something like the above. Until it is not too wet or not too dry. and not sticky. Just feel it.
then roll it out to sticks, then chop them into little boxes, reli small one will do. Test it by dropping it into boiling water, see if it falls apart.
Fridge them for 10 to 20 mins to set
Then i start thinking what sauce will be a good choice. First thing in my mind was never a cheese sauce, may be some herbs. Then finally came up with this. Porcini mushrooms and sage. LOL. IT DOESNT WORK AT ALL. 1.may be i put too much salt. 2.doesn't match.
This was a disaster. End of story...
Not yet. .....
The next day, I came up with another sauce. Apple sauce.
I pureed an apple and cooked it. Until soft, adding a little bit of cinnamon. This time it works, at least it tastes nice. However it looks bad and plain.
Further improvement: May be , may be some slice/dice of duck, could push that to another level.
Cuz duck and apple are friends. Apple ,cinnamon and sweet potato are too.
