Stuffed Fried Gnocci
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- Опубліковано 29 вер 2024
- Hello lovely peoples of UA-cams! Today I give you stuffed fried gnocci with arrabiata sauce. This is part one of Gennaro's Christmas dinner - a 3 course meal over 3 weeks inspired by the Christmas menu at Jamie's Italian Harrogate.
It's also completely vegetarian so you can still enjoying it all together if you don't eat meat.
Bless you all, I love you all!
G
xxx
Big Love to Jamie's Italian in Harrogate for their hospitality! www.jamieoliver...
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Dear Gennaro,
You made my day sir !!
Much love from down under
OMG !! FANTASTICO
And you have made mine with your wonderful words.
I made this last night for a Valentine Meal. I added brown sugar and the nutmeg ( a little extra) to the cheese filling and also made a powerful and delicious arribiatta for dipping. I had to make the gnocchi dough with potato flour instead of 00 flour and a little almond meal instead of bread crumb to make it safe for Celiac. It turned out PERFECT!!! Thank you Gennaro!
I want my future husband to talk to me like Gennaro talks to his food.
Saucy!!
lily noonan "WHY AM SO GOOD IN BED!!!" Like this? :^D
Foc4ccin4 hahahaha
*Foc4ccin4 WHY AM I FUCKING SO GOOD!?
Lily Lou N same here!
Oh my mind. This looks great and tasty. Thank you Gennaro.
At this point, I really hope there is food in heaven because I never ever want to stop eating delicious food... thanks Mr.Contaldo :)
Words cannot describe this... I want it!
For Italian food, Gennaro is simply the best!
aww they look so great! i don't usually like gnocchi and the potato taste but i bet these are really good indeed. and they are stuffed, so i definitely will cook them some day. thank you for the video, can't wait for more Christmas recipes :>
also, wow, i wish my hands could work with batter like that *д* it comes with the experience, probably. looks awesome, anyway.
Oh they are. Go to Napoli and try them there, they sell them in supermarkets too so maybe you can take some home with you. Goodness me, they blew my socks off!
I love your recepies!!!!
Wow I want to make these for my girlfriend, she would love them!
Gennaro, you are AMAZING! I love the way you cook.. so much love and passion.. wonderful! You inspire me to be a good chef one day.. I'm a culinary student now.. =)
This passion is so good! G, va dove ti porta il cuore.. :)
Amazing recipe though, thank Gennaro, you are more than fantastic
Ciao Gennaro! Can I make this and just cook it like normal gnocchi? Like boiling it and then adding it to a sauce? not a fan of frying.
Thanks for this great recipe !
Gennaro, I'd like to come to your Christmas dinner :)
Can I use rice flour in the gnocchi to make it gluten free?
sweet jesus!
I would starve waiting three weeks to finish three courses. Could you eat other things in between courses?
Yummy yummy get in my belly :D
3 pessoas estão de regime...
Am I understanding this right? This is the gnocci mix stuffed inside gnocci mix?
Thats just a starter? I wouldn't mind eating that entire platter as a meal.
You take the most amazing guy, doing the most amazing kind of pasta, filling with the most amazing cheese and if it's not enough, deep frying it!!!
The smoked mozzarella bulb made my eyes water with joy
omfg me too!
Stuffed fried gnocci?
This changes *everything.*
I'm eyeballing them potato skins, son.
@FREEDOM LIGHTRIDER Are you fuck you?
lol
Best part about peeling and squeezing out the potato insides is that you can keep and second bake the skins with some cheese and herbs
Sounds delicious!
gratin
inject this into my bloodstream!
You can put the potatoes in the ricer with the skins on. That way you don't have to take the skins off. That's the most overlooked function of the ricer apparently. No more peeling.
yes, but with this recipe, it looks like the skins would end up breaking apart the dough when rolled out, so that may be why he skinned them first
KajTaotsu
No. Ricer squeeze out potato flesh, potato skin stay in ricer. Remove skin from ricer, insert next potato.
I do this with my ricer, but you have to be happy to have scraps of skin in your mash, as it's not perfect at getting them out (I don't mind but it might spoil the texture of these gnocchi).
You make me happy Gennaro! I wish you were my grandfather so I can come to your house for Christmas!
oh my god! I've never seen such a smoked mozzarela in Sweden. It looks like mmm give me!
Finns på lite finare delikatessbutiker, kostar skjortan men kan vara värt det ;)
Gennaro with G of genius!
Now i´ll have to try your recipe!!
Thanks!
Do you know what´s the music?
GENNARO! THANK YOU!!! Our family has Celiac and cannot have flour so I make gnocchi with potato and potato flour instead. We ALL watched this recipe and everyone is SO excited to eat this tomorrow. Christmas in February! Thank you again.
"I never understood why they call it a potato ricer, perhaps cos when you squeeze the little rice come out, I dunno..." I think that's literally it Gennaro!
Ever considered making sfogliatelle? You could use puff pastry in a similar way to how you made pastizzi. I'd love to see that.
OMG I'd so love to eat these little gems now! Question - how come the cheese didn't ooze out during deep frying?
The egg yolk would have set from the heat and held everything in.
Gennaro perché cucini cosi bene???? Fantastico! You are my favourite chef on youtube
new? filming and editing are awesome !
Bless you!
Wonderful recipe!!!!!! (It's Gnocchi though!) :-D
WISH I WAS ITALIAN JUST FOR THE FOOD!
+super plum You don't have to be italian to cook italian food ;)
italian food needs the red carpet
oh my god I can almost feel it melting in my mouth
That looks fucking delicious... I must make this.
it's gnoccHi!!!!!!!!! gennaro how can you let this happen!
I know! Ironically people are more likely to mispronounce with the hard C or in a French way like mon cherie!
Merry cristmas!!!eres,un crack!!!! Muy buenas sus recetas!!!
Don't worry Gennaro, I dunno why it's called potato riser too :D
So let's just cook altogether! WHY YOU COOK SO GOOD?! :D
Gennaro Contaldo could you please show us how to make the ravioli chips that you serve at Jamie's Italian. Belissimo!
Amazing gnocci Genaro! I have never seen this method before. Must try it. Thank you :)
I love watching you cook! Thank you so much for posting!!!!
I think I just died and went to heaven.... I NEED TO MAKE THESE ASAP!!!!!!
Thank you Gennaro!
Kill me!! This is my idea of heaven!! gnocchi stuffed with cheese then fried (in olive oil of course!) then dipped in arrabbiata sauce. Mama Mia!! WHY ARE YOU COOKING SO GOOD!!! I am going to make this an I will post it to my cooking blog www.iwanttocookthat.com Genaro I love you!! Grazie Mille. Your fan! Hilda
😂😂😂😂Mery X-mes??? Holly Molly got hell this stuff is to kill somebody!!! I love your chanel and love your meal! Thx you and god bless you!!! Ciao regozzo!!!!
Damn you Gennaro. WHY ARE YOU COOKING SO GOOOOOD!!! Looks great. Won't sleep tonight because of you:)
Handsome, talented Italian man 😃
Gennaro! This is why we love your videos. Have you considered a career as a Chef and Restaurant owner? Oh My, yes you did and yes you are. I find it interesting that you bake your potatoes. I was taught to boil them. Though in the past have used extra bakers to make gnocchi. Keep cooking. Blessings ChefMike
Im hungry now.... I want to make this recipe so badly but i dont think i would be able to find smoked mozarella... :( what else can i use?....
Always authentic. Always delicious. Great video! !
Pelo amor de Deus!!!!!! This is amazing! Will do this Rosh Hashanah for my family! Tks ❤️
POTATOES CHEESE AND ARRABIATA SAUCE
I love using smoked mozzarella. It always seems to add something extra to a dish!
I'd love to know how many of these different Jamie Oliver restaurants that Gennaro Contaldo cooks in are still open.
Great Genaro as allways! But in the end of the video there is different arabiata sauce. It would be great if you upload that basic version of arabiata,too :)))
He makes it look ezey, it takes a dam good skilled hand to do this right lol :)) I should know......
number of gennaro gnocchi videos i have watched so far today: five update: six
I love this ! Simple and delicious as always :) what's the Name of the Song at the end ? :)
You're the best, Gennaro. You're insane in the kitchen, but every great chef is insane...
we do bigger gnocchi that are stuffed with marmelade and cook them in water,even little gnocchi we cook in water
I dream of eating something Gennaro cooked... Maybe one day... *sigh*
Thank you for your video!! I love the smoked mozzarella..
Lol, one angry frenchman disliked the video xD
Your "clickable" links at the end of the video do not work!!
I love the way he gets his hands into his cooking. I see so many "chefs" who act like they are afraid to touch their own food.
Will be trying this later, mouth dribbling already looks lush
What to do with the empty skins? Please
Loaded potatoes or just cut into strips and 're-dry' to use as chip and dip?
Great recipe, never seen stuff gnocci before like that!
Isn't gnocci wrong? Should be 'gnocchi'!
Omg you are amazing chef ever 🙌
Why fry them in oil instead of boiling and frying them in a pan?
that hunk of smoked mozzarella though....
I got teary eyes over this..Gennaro you are amaaazing
Gennaro
You are truly the king of gnocci.
It's "GNOCCHI" and not gnocci!
Amazing! I just can't wait until christmas to try this!
Oh they look delicious! I've got to learn how to make gluten free gnocci! TFS Gennaro! Your food always looks amazingly delicious! :)
Oh my god. That looks delicious.
Awww.... I just enjoy watching you cook so much..... You make me want to cook every dish you prepare..... this looks fantastic !!
Looks great and tasty. Thank you Gennaro.
Wow! This looks amazing!! I love gnocci!
Your videos are simply amazing!
Greetings from Israel.
It's so much nicer to have him in a pretty part of the restaurant! As nice as the recipes are, I've stopped watching videos where Genaro is cooking in restaurant kitchens because they're just a bit noisy and bleak. This way was lovely!
I've always hated gnocchi, but they look "sooo delicious" (as Gennaro would say)!😍
I've been making gnocci for years (learned from my nonna) and have never heard of a potato ricer. Totally getting one this Christmas.
I believe I've seen someone else with your dp with the name of Fitzpatrick. Oh yea, potato ricer- game changer
my dough came out too loose, any tips pls?
love for you gennarooooooooooooooooooooooooooooooooo
I love you!! So great !! Fantastico!!!!
Looks delicious! I will try this 🕊
YUM!!!!!! And merry xmas to you too.
What Parmesan do you use by default for cooking? Parmigiano-Reggiano, Grana Padano?
Pecorino Romano is a good alternative for Parmesan. Can be used the same way, just slightly saltier.
Can I cook the potato instead of baking it ?