👨‍🍳 作り方

1. 1

   For the gnocchi dough: Combine drained ricotta, egg, olive oil, 150g flour, salt, and grated Pecorino Sardo in a bowl. Mix until a soft dough forms. Add more flour if too sticky.

   💡 プロのコツ: Ensure ricotta is well-drained to avoid a soggy dough.
2. 2

   For the chorizo filling: In a small pan, sauté the finely chopped chorizo with paprika until cooked through. Drain excess fat.

   💡 プロのコツ: Use good quality pork chorizo for the best flavor.
3. 3

   Roll out the gnocchi dough on a lightly floured surface to about 1/4 inch thickness. Cut into small squares.

   💡 プロのコツ: Don't roll the dough too thin, or it will be difficult to fill and seal.
4. 4

   Place a small amount of chorizo filling in the center of each dough square. Fold the dough over to create a half-moon shape, then pinch the edges to seal, forming a dumpling.

   💡 プロのコツ: Ensure the edges are well-sealed to prevent the filling from escaping during cooking.
5. 5

   For the broth: In a large pot, combine chopped celery, carrots, onion, kombu, bonito flakes, dried porcini mushrooms, and 1.5 liters of water. Bring to a boil, then simmer for 1 hour to create a flavorful broth.

   💡 プロのコツ: Simmering the broth slowly extracts maximum flavor from the ingredients.
6. 6

   Strain the broth, discarding the solids. Return the clear broth to the pot.

   💡 プロのコツ: A fine-mesh sieve is recommended for a clear broth.
7. 7

   Gently add the chorizo dumplings to the simmering broth. Poach for about 5-7 minutes, or until they float to the surface and are cooked through.

   💡 プロのコツ: Cook the dumplings in batches if necessary to avoid overcrowding the pot.
8. 8

   Ladle the dumplings and broth into serving bowls. Garnish with chopped scallions.

   💡 プロのコツ: Serve immediately for the best texture and flavor.