Jamie Oliver’s “super-easy” gnocchi recipe is perfect for impressing family and friends while being surprisingly easy to prepare.
Using simple ingredients like potatoes, flour, and a few pantry staples, this delightful meal for four is rich in texture and taste.
Making this recipe from the star chef and restaurateur’s £1 Wonders cookbook is also very affordable, as it comes in at under £1 per portion.
Sharing this dish on his official website, Jamie 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!”
Jamie Oliver’s ‘super-easy’ gnocchi
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
Method
Start by washing the potatoes thoroughly, then pierce them with a sharp knife. Microwave the potatoes on high (800W) for about 25 minutes, flipping them halfway through, until they are fully cooked.
Once they are cool enough to handle, peel off the skins and mash the potatoes on a clean surface using a potato ricer or a traditional masher. Season the mashed potatoes with sea salt and black pepper to taste, then combine with flour, mixing it well with your hands.
Knead the dough on a floured surface for a few minutes until it becomes smooth and pliable. Divide the dough into four equal portions and roll each one into a sausage shape about two cm thick.
Cut the sausages into three cm pieces, then roll each piece gently down the back of a fork or a fine grater to create grooves for the sauce to cling to, or simply form them into balls.
In a large pot, bring salted water to a boil over high heat. Meanwhile, slice the bacon into bite-sized pieces and add them to a large non-stick frying pan over medium-high heat, seasoning with a pinch of black pepper.
Cook the bacon for about three minutes, or until it turns golden and crispy. Add finely sliced garlic and sauté for an additional minute before stirring in a splash of water and the frozen peas.
Cook for two minutes, mashing the peas slightly with a potato masher for texture. Stir in cream, remove from heat, and mix in most of the grated cheese.
Once the gnocchi floats to the surface of the boiling water after two to three minutes, use a slotted spoon to transfer them directly into the sauce. Add a splash of the starchy cooking water if the sauce needs thinning.
Taste and adjust the seasoning, then serve, finishing with a generous grating of the reserved cheese on top.
