Lazy dumplings with potatoes, cottage cheese and onions
Lazy dumplings with potatoes, cottage cheese and green onions can be quickly cooked for breakfast or dinner, such dumplings can be frozen, they are perfectly stored. Our classic lazy dumplings in Italian cuisine are called gnocchi - small dumplings, most often they are made from potatoes and ricotta. Ricotta can be replaced with fat cottage cheese, in my opinion, it turns out even tastier, you can also add a little any grated cheese, for example, parmesan or cheddar. Before serving sour cream for sauce, I advise you to salt, pepper and season with herbs.
- Time for preparing: 30 minutes
- Servings Per Container: 4-5
Ingredients for Lazy Dumplings with Potatoes, Cottage Cheese and Onions
- 600 g of boiled potatoes;
- 200 g fat cottage cheese;
- 1 chicken egg;
- 2 tablespoons of olive oil;
- 3-4 tablespoons of wheat flour and flour for sprinkling;
- 40 g of green onions;
- sour cream and black pepper for serving.
A method of preparing lazy dumplings with potatoes, cottage cheese and onions
Peel the potatoes, cut them into thick slices, pour boiling water, boil until cooked, do not need to salt. We drain the water, knead potatoes for lazy dumplings or pass through a potato press, I do not advise chopping with a blender, the potato will turn into a paste.
To the cooled potatoes, add fat cottage cheese, if it is with grains, you can rub it through a fine sieve to get rid of them.
Next, break a large chicken egg into a bowl, if the eggs are small, it is better to take two.
Finely chop a small bunch of green onions. Leek or onion is also suitable for a recipe for lazy dumplings, but you must first fry in butter for several minutes and cool.
Pour salt to taste, pour extra virgin olive oil Extra Virgin, mix well.
Pour wheat flour.
We knead the dough for a few more minutes, no need to knead for a long time, dumplings should be tender.
Divide the dough into four parts. Sprinkle flour on a chopping board, roll up sausages 2-2.5 centimeters thick.
Cut the sausages with a knife, periodically wet the knife with cold water. Press each piece lightly with a fork - the relief pattern is not only for decoration, it also delays sour cream!
Roll the prepared dumplings again in flour to "seal" the dough from the side of the cut.
Next, cook the lazy dumplings. This is an important process, it should be approached responsibly. Pour 3 liters of boiling water into a wide pan, 3 teaspoons of salt. Dip dumplings into boiling water in small portions. You can use a slotted spoon or put in a colander on a grid. Cook for about a minute after surfacing, if cooked longer, they will turn into wet porridge. In turn, boil the whole batch. Here it is important to determine the fine line - if you cook longer, then you need to put more flour in the dough, but then the dumplings are "rubber", so I advise you to get the hang of cooking.
First put the boiled dumplings on a board or colander, when water drains from them, transfer to a plate.
Lazy dumplings with potatoes, cottage cheese and onions are ready. Sprinkle with sour cream, sprinkle with pepper and green onions.
Enjoy your meal.