jamie oliver gnocchi recipe

Written ByJenny Smyth Posted on
jamie oliver gnocchi recipe
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The Best jamie oliver gnocchi recipe

I’m so excited to share with you one of my family’s favorite recipes – Jamie Oliver’s gnocchi recipe! I’ve been making this dish for years, and it’s always a hit with my kids. The first time I tried it, I was amazed by the simplicity of the ingredients and the complexity of the flavors.

The combination of the pillowy gnocchi, the rich tomato sauce, and the freshness of the basil is just perfect. It’s a recipe that’s easy to make and can be adapted to any occasion, whether it’s a quick weeknight dinner or a special occasion like a holiday feast. One of the best things about this recipe is that it’s incredibly versatile – you can customize it to your taste with different types of cheese, herbs, or spices.

I love serving it with a side of garlic bread or a simple green salad. The key to this recipe is getting the gnocchi just right – not too hard, not too soft. It’s all about finding that perfect balance between texture and flavor.

Once you master this technique, you’ll be hooked on making gnocchi for years to come! My kids love helping me make the dough and shaping the gnocchi into little balls. It’s such a fun and interactive process that they can’t get enough of.

And when we sit down to eat together as a family, we all agree – this is one of our favorite dishes. It’s comforting, delicious, and brings us all together around the table.

Jamie Oliver's Gnocchi

Jamie Oliver’s Gnocchi

4.6 from 841 votes

This recipe brings you light and fluffy potato gnocchi with a simple yet flavorful sauce. It is a comforting dish that is perfect for a weeknight dinner.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Gnocchi

1 kg (2.2 lbs) floury potatoes (such as Maris Piper or Russet)
1 large egg, beaten
250 g (2 cups) plain flour, plus extra for dusting
1 tsp fine sea salt
Pinch of freshly grated nutmeg

For the Sauce

2 tbsp olive oil
2 cloves garlic, thinly sliced
1 fresh red chili, deseeded and finely chopped (optional)
400 g (14 oz) can of chopped tomatoes
A handful of fresh basil leaves, torn
Salt and freshly ground black pepper to taste
50 g (1.8 oz) Parmesan cheese, grated, to serve

👨‍🍳Directions

1Place the whole potatoes in a large pot and cover with cold salted water.
2Bring to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes until a knife slides through the center with no resistance.
3Drain the potatoes and let them cool just enough to handle, then peel them while still warm.
4Pass the peeled potatoes through a ricer or mash them thoroughly in a bowl until smooth.
5Spread the mashed potato on a clean surface to cool completely, about 10 minutes, as this prevents the gnocchi from becoming gluey.
6Make a well in the cooled potato and add the beaten egg, salt, and nutmeg.
7Sprinkle the flour over the top and gently bring everything together with your hands to form a soft dough.
8Do not overwork the dough; stop kneading as soon as it comes together.
9Lightly flour your work surface and divide the dough into 4 equal pieces.
10Roll each piece into a long rope about 2 cm (3/4 inch) thick.
11Cut the rope into 2 cm (3/4 inch) pieces using a sharp knife.
12To shape the gnocchi, hold a fork in one hand and press each piece gently against the tines with your thumb, rolling it off to create ridges.
13Place the shaped gnocchi on a floured baking sheet in a single layer, ensuring they do not touch.
14Bring a large pot of salted water to a rolling boil.
15Drop the gnocchi in batches of about 15-20 pieces.
16When they float to the surface, after about 2-3 minutes, they are cooked.
17Use a slotted spoon to transfer them directly to the sauce.
18For the sauce, heat the olive oil in a large frying pan over medium heat.
19Add the garlic and chili, if using, and cook for 1 minute until fragrant but not browned.
20Pour in the chopped tomatoes, season with salt and pepper, and simmer for 5 minutes until slightly thickened.
21Add the cooked gnocchi to the pan with the sauce and toss gently to coat.
22Stir in the torn basil leaves and cook for 1 minute over medium heat until everything is heated through.
23Serve immediately with grated Parmesan on top.

🔧Equipment

Large pot for boiling potatoes
Potato ricer or masher
Large mixing bowl
Large frying pan or skillet
Slotted spoon
Floured surface for rolling

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 55mg🧂Sodium: 680mg🌾Total Carbs: 55g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 12g

📝Notes

For best results, use floury potatoes and avoid overworking the dough. The gnocchi can be frozen on a baking sheet before cooking, then transferred to a bag and boiled directly from frozen, adding 1 minute to the cooking time.

Watch Video Of How Jamie Oliver’s Gnocchi Works

This Jamie Oliver gnocchi recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special occasion like a holiday feast.

The key to making this dish is getting the gnocchi just right – not too hard, not too soft.

With this recipe, you’ll be able to customize it to your taste with different types of cheese, herbs, or spices.

❓ Frequently Asked Questions About Jamie Oliver’s Gnocchi

What is gnocchi?

Gnocchi are small dumplings made from a mixture of flour, egg, and water.

What type of cheese should I use in this recipe?

You can use any type of cheese you like – parmesan, mozzarella, or even ricotta.

Can I make this recipe ahead of time?

Yes, you can make the gnocchi dough ahead of time and store it in the fridge for up to 24 hours.

How do I know if my gnocchi are cooked through?

Cook your gnocchi until they float to the surface and are slightly tender.

What type of sauce should I serve with this recipe?

You can use any type of sauce you like – marinara, pesto, or even a simple olive oil.

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