With summer coming to an end, it’s time to put the salads aside and start making way for more substantial meals and comfort classics.
Jamie Oliver has a “super-easy” and rather quick recipe that serves four that can easily become a family dinner favourite.
Sharing this warming dish on his website, the renowned chef said: “Soft, pillowy gnocchi surrounded by oozy, creamy sauce – this is comfort food at its best.
“Have a go at making the gnocchi yourself – it’s cheaper, lighter and much more fun!
“If you’re short on time, shop-bought gnocchi works just as well and will still come in at under £1 per portion. Happy days.”
Ingredients
One kg floury potatoes, such as Maris Piper
80g plain flour, plus extra for dusting
Four rashers of smoked back bacon
Two cloves of garlic
200g frozen peas
150ml single cream
75g mature Cheddar cheese
Instructions
Start by washing the potatoes, then make small cuts into them with a sharp knife. Microwave them on high (800W) for about 25 minutes, or until fully cooked, flipping them halfway through the cooking time.
Once the potatoes are cool enough to handle, peel off the skins and mash them on a large, clean surface using a potato ricer or masher.
Season the mashed potatoes with sea salt and black pepper to taste, then mix in the flour with your hands.
Knead the mixture on a surface dusted with flour for a few minutes until it becomes smooth and pliable. Divide the dough into four equal parts and roll each piece into a sausage shape about two cm thick. Cut these sausages into three cm pieces, then gently roll each piece down the back of a fork or a fine grater to create grooves that will help the sauce adhere. Alternatively, you can shape the pieces into balls.
Boil a large pot of water and set it to a high heat. While the water is heating, roughly chop the bacon and cook it in a large non-stick frying pan over medium-high heat with a pinch of black pepper for about three minutes, or until crispy and golden. Add finely chopped garlic and cook for an additional minute, then pour in a splash of water and add the frozen peas.
Cook for two minutes, or until the peas are tender, lightly mashing them with the potato masher. Stir in the cream, take the pan off the heat, and mix in most of the cheese.
Cook the gnocchi in the boiling salted water for two to three minutes, or until they float to the surface. Use a slotted spoon to transfer them to the sauce, adding some of the starchy cooking water if necessary to achieve the desired consistency.
Season to taste, then serve with a generous sprinkle of the remaining grated cheese.
