Jamie Olivers Potato Gnocchi Recipes

JAMIE OLIVER'S POTATO GNOCCHI

Jamie Oliver's Potato Gnocchi image

Learn to make fresh and authentic gnocchi with this easy-to-follow recipe from Jamie Oliver, as seen on his Channel 4 series, Jamie Cooks Italy. Just add a rich ragú or hearty tomato sauce.

Provided by Jamie Oliver

Time 1h30m

Number Of Ingredients 1

Ingredients

Potato

Steps:

Use potatoes of a fairly even size, as you're going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender. Drain and leave until cool enough to handle, then remove the skins. Mash the potatoes using a potato ricer or masher on to a large clean board. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour - use your common sense. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick. Slice into 3cm lengths - this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls. Nonna Teresa cooked her gnocchi 2 portions at a time, as it's so quick, and it also means they're less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes - as soon as they come up to the surface they're ready. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (see page 372), or leftover sauce from a stew (try the Mixed meat ragù on page 228, which you can see in the picture), then finely grate over a little Parmesan, to serve. CALORIES 181kcal FAT 0.6g SAT FAT 0.1g PROTEIN 5.7g CARBS 40.1g SUGAR 1.3g SALT 0.4g FIBRE 2.7g Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.

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