Fried Onion Gnocchi at Jamie Oliver HomeCooker - Philips

Fried Onion Gnocchi at Jamie Oliver HomeCooker - Philips

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
Potatoes (weight without peel)	600 gr (3 normal size tubers)
Egg	1 PC
Flour	140 g
Powder flour	60 g
Nutmeg (optional)	1/4 tsp
Ground black pepper (to taste and desire)
Onion	1-2 pcs
salt (to taste)
oil (vegetable or olive or + butter for frying

Cooking method

• Wash the potatoes and boil "in their uniforms" in water until tender (You can also use peeled and steamed). The main thing is not to digest it! We need dry potatoes. Otherwise, the amount of flour will increase and the taste will deteriorate. The gnocchi will be rubber.
  I also found such information about cooking potatoes for gnocchi
  -
• First and foremost, potatoes. No "boil", just bake!
• It turns out to be completely different, without excess liquid and crumbly - an ideal consistency. It is better to bake, like beets in coarse sea salt at 200 degrees. (The salt will "draw out" the excess liquid.) You will understand how much tastier it is. And in general, make baked potatoes this way now. There is no need to throw out the salt, it is reusable in this case.
• The baking time depends solely on the size of the potato and its variety, just check the readiness with a knife.
• No foil - put potatoes "in their skins" on top of salt. (I will definitely try to cook potatoes anyway)
  Peel the potatoes. Grate or knead with a crush. (Don't use a blender. Potatoes with mucus will also take a lot of flour!) Add salt, nutmeg, pepper, egg. Stir well and add flour. The amount of flour indicated in the recipe is relative. Depends on flour and potato variety. Try to work with warm hot potatoes. So the dough will take less flour and will be tender and plastic.

  As a result, we should get a homogeneous dough that does not stick to our hands.

  

  .
  Sprinkle flour on the cutting surface. And we take some of the potato dough. I divided the bun into 6 parts. It is more convenient to roll sausages this way. Dip the dough in flour and roll out a long sausage with a diameter of about 1 cm.

  
  And we divide the sausage into pieces 1-2 cm wide. The smaller the width of the pieces, the smaller and more elegant our gnocchi will be.

  .
  Now we need to give the gnocchi a grooved look. This is done for beauty and so that the gnocchi are better saturated with the sauce. I will show you how to make gnocchi on the Trend insert. When we cut the sausage into pieces, they are rectangular. We need the smaller side of the rectangle to be in front of us.
  
  Sprinkle with flour the insert (small strips). We press (without fanaticism) a piece of dough with a Berner knifeless insert.
  
  Turn over.
  
  Use your thumb to pry off the edge of the cake and roll the gnocchi to the corner of the insert
  
  I did it with my left hand, there was a camera in my right. The corner of the insert can rest against the index finger or on the table.
  You can just flatten a piece of dough with your finger on the insert and then follow the instructions.
  
  If there is no such insert. Can use a plug
  https://www.youtube.com/w...er_embedded&v=TCdVU_9X5ck
  A special board for making
  https://www.youtube.com/w...er_embedded&v=f11josyOr-s
  or using any grooved surface
  https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18886.320
  ... If you get a large amount of gnocchi, then they can be frozen.
  We boil water. As it turns out, the HomeCooker colander was perfect for my regular casserole. And since I have a gas stove, it is more economical and faster for me to boil water on gas. I put it to heat the water in a regular saucepan. I turned on the Cooker 250 degrees for 3 minutes. She poured vegetable oil. At the end of the program, set 175 and 7 minutes and chop the onion and onion using a vegetable cutter (julienne insert) into the HomeCooker pan. The onions did not scatter across the table, but dived exactly into the saucepans. Manufacturers thought out with the diameter of the pan! When the program ended, only the stirrer was left running.
  The water boiled. I salted it. I inserted a colander from Oliver into a regular saucepan. And poured out the gnocchi. When the gnocchi surfaced, I let them boil for a minute and pulled them out. With the help of a colander, it is very quick and convenient! Then I poured the gnocchi at HomeCooker, where the onions were already fried. Put 175 degrees for 6 minutes with stirring.
  
  If everything is done in Cooker, then I would first boil the gnocchi, then fry the onions and fry everything together.
  I made the gnocchi sauce from homemade mayonnaise with finely chopped pickled cucumber. You can make sour cream sauce https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8958.1740 ... You can simply pour melted butter over the gnocchi and sprinkle with cheese and herbs. It is also possible with meat gravy ...

Note

Thanks to Comrade Oliver for the stirring assistant and my time saved! And also to comrade Berner for the miraculous universal grater!

[Svetlana]

make gnocchi on a knifeless insert Trend

Svetlana, You are a genius! Thanks for the idea! Now I will attract everyone to skating nyuokku.

Svetik, and these gnocchi, when ready, are like lazy dumplings in dough consistency?
I have never made or ate them, but the composition of the dough is very similar to zrazy, and I love zrazy, only here you have to cook ...

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, Thank you Ksyusha! Yes, here and one can handle it! It's really very fast!

I try to keep a little gnocchi in the freezer. This food is very fast food! In case something needs to be prepared urgently! They are delicious and without roasting. Ready-made gnocchi can be added to pureed soups.

[Aina]

Aina.Yes - it looks like lazy dumplings. But the gnocchi are more tender or something.

[Svetlana]

Svetlana, Your dish won me over! Thanks a lot for the recipe! Somehow I will dare !!!

[Alexandra]

Alexandra! Thank you! And I didn't want to post the recipe. Roughly - lazy dumplings with mayonnaise. But how these reliefs change the presentation of the dish! And the gnocchi cook faster. Make up your mind. This is really very simple and not long at all. When I did them for the first time, I thought that I would spend half a day in the kitchen.

Shl. And how delicious and intriguing it sounds! Compare:

- Expensive! What's for dinner?

- Lazy dumplings with sour cream

-NYOOOKKI WITH MAYONNEISE SAUCE AND PICKLED COOKIES, ROASTED WITH ONION!

And if you make it also with pesto sauce .......

[Svetochka]

SvetochkaThank you very much for the recipe! Still, I managed to persuade you to this feat - to lay out such a delicious recipe!
I have never made gnocchi and, in general, nothing with a similar composition. I will definitely do it, and I feel that it will be an ordinary dish in my family.
When I do it for the first time, I will definitely report back!

[Sveta]

Sveta, well done, that reminded about the gnocchi, just ended. It is very convenient when you want something you don’t know what, and so that FAST, and for some reason you need few of them per serving, hearty And yes, when the husband "rummages" in the freezer in the freezer p / f, not "What, dumplings?" , and "Oh, gnocchi!"

when the husband "rummages" in the freezer in the freezer p / f, not "What, dumplings?", but "Oh, gnocchi!"

My son reacts the same way

[Sveta]

Sveta - well done for making gnocchi on a Berner insert!
And then I prepared the pictures a year ago and forgot to put it out with the recipe.
Now in your Temko then I will report

In 4 hands, we instantly made them - while I was cutting, trying on so that everyone was the same size, the son on the trend was shooting them like a machine gun
Only I had to add flour decently, since I gave very little of it to the dough, that is, it turned out to be quite sticky.

[Julia]

Only I had to add flour decently, since I gave very little of it to the dough, that is, it turned out to be quite sticky.

Julia it should be so. Sprinkle well with flour on top. The main thing is not to add a lot to the potatoes.I watched the show with your namesake. So she covered the gnocchi dough with flour and then pinched off the main piece with a spoon. ... When cooking, excess flour will go away and the gnocchi will be very tender and soft.

And I'm with a claim to you! Why didn't I publish Berner's technology earlier! During this time, until I figured out where to get the board, I could cook these gnocchi so many times!

And I used your video for the recipe. (You posted it in some topic) Thank you so much for that!

I wrote earlier about my find, so that they would not buy a gnocchi board, in two Temkas I posted pictures as on the Trend, it was just lost, it is impossible to reread everything.
And with the gnocchi recipe, I thought exactly the same as you - well, what's the military man to exhibit

[Girls]

Girls, well, you give! They hid such beauty and deliciousness from us! For example, I didn't even know that everything was so simple, although I heard the name. Now I will definitely cook!

They hid such beauty and deliciousness from us!

Yeah, they probably didn't give out military secrets on purpose!
And if we hadn't pinned some ...

Well, Yulechka has declassified us! They just elicited a terrible military secret! You will not return to Italy now! And you know, I feel good here too! Such people are wonderful on this forum.

[Sveta]

Sveta, well done! Wonderful recipe! Thank you!

[Svetul]

Girls, well, you give! They hid such beauty and deliciousness from us! For example, I didn't even know that everything was so simple, although I heard the name. Now I will definitely cook!

What a disgrace, I have not heard the name Such a practical, but at the same time delicious recipe. I love dumplings and these newtons perhaps tastier. It will be necessary to somehow adapt and try to do it.

Note: Thanks to Comrade Oliver for the stirring assistant. and my time saved! And also to comrade Berner for the miraculous universal grater!

Svetul, unlike you, I have no one to thank, I don’t have these parasites, we will somehow get out

[sir]

sir, Tanyusha! Gnocchi can also be cooked well in a regular saucepan and skillet. The main thing is more water in the pot. Don't throw too much at once. The gnocchi will come up - take out with a slotted spoon and a new portion! Stripes can be made with a fork! And look at the shelves, closets - maybe there is something corrugated in the bins of your homeland? And if you prioritize - I could have been without Oliver, but without Berner - definitely No! (if there are already 3 electric vegetable cutters).

And look at the shelves, closets - maybe there is something corrugated in the bins of your homeland?

Ha-ha walked through this is what I found, I have a nice-cutter with a grater, the relief is neither deep, probably will not work, maybe slicing for mushrooms will be suitable

As the saying goes, the need for invention is tricky, so I will conduct experiments the better to work

Tanya! This is not it!

This is not it!

My boss understood! So we will twist the fork, I definitely have forks

Girls! I found some useful information. I quote -
First and foremost, potatoes. No "boil", just bake!
It turns out to be completely different, without excess liquid and crumbly - an ideal consistency for gnocchi. It is better to bake, like beets in coarse sea salt at 200 degrees. (The salt will "draw out" the excess liquid.) You will understand how much tastier it is. And in general, make baked potatoes this way now. There is no need to throw out the salt, it is reusable in this case.
The baking time depends solely on the size of the potato and its variety, just check the readiness with a knife.
No foil - put jacket potatoes on top of salt. I will definitely try again in this way.

Here are my handsome men. Finally I made them. Very tasty and easy. I baked potatoes. Garnished with fried cabbage and fried onions (however, my men do not represent the table without meat, as well as food in small portions, so I added boiled chicken to the onion - for flavor)
Reporting

What a wonderful recipe !!!!!!
And most importantly, you can screw them on for the future! To bookmarks and to the machine