This Jamie Oliver 5 Ingredients Gnocchi is a simple, comforting dish made with fluffy gnocchi, tender asparagus, and Parmesan cheese. Perfect for a quick meal, you can adjust the ingredients to suit your preferences. The creamy texture and fresh flavors make this a delicious go-to recipe for any occasion! (inspired by Jamie Oliver)
Ingredients Needed
- 400 g floury potatoes
- 350 g asparagus
- 50 g plain flour
- ½ a bunch of fresh thyme (15g)
- 50 g Parmesan cheese
How To Make Jamie Oliver 5 Ingredients Gnocchi
- Prepare the Potatoes: Wash and chop the potatoes into 3 cm chunks. Boil them in salted water for 12 minutes until fork-tender.
- Prep the Asparagus: While the potatoes are cooking, trim the woody ends from the asparagus. Slice the stalks into 1 cm pieces, keeping the tips whole.
- Mash and Cool the Potatoes: Drain the cooked potatoes and allow them to steam dry for about 2 minutes. Return them to the pot, mash well with salt and pepper, then transfer to a clean work surface.
- Make the Gnocchi Dough: Sprinkle the flour over the mashed potatoes. Gently knead the mixture together until it forms a dough. Divide it into 24 even pieces. Roll and compress each one in your palm to shape the gnocchi.
- Boil the Gnocchi: Refill the pot with boiling water and bring it to a high heat. Drop the gnocchi in batches into the boiling water. Once they float to the top (after about 1 minute), they’re done.
- Cook the Asparagus: In a non-stick frying pan over medium-low heat, cook the asparagus with a little olive oil, stirring occasionally until tender.
- Combine Everything: Add the thyme leaves to the asparagus. Use a slotted spoon to transfer the cooked gnocchi directly to the pan. Grate in most of the Parmesan and toss everything with about 100 ml of gnocchi cooking water to create a light, creamy sauce. Adjust seasoning to taste.
- Serve: Top with the remaining Parmesan and a few extra thyme leaves. Drizzle with a bit more olive oil and enjoy!

Why I Love This Recipe
It’s quick, fun to make, and deeply satisfying. I made it on a weeknight when I was craving something warm and cheesy, and it hit the spot perfectly. The thyme and asparagus keep it fresh, and the Parmesan sauce is deliciously simple.
Recipe Tips
- Use floury potatoes like Russets for the fluffiest gnocchi
- Steam dry the potatoes before mashing for best texture
- Cook gnocchi in small batches to avoid sticking
- Keep asparagus crisp-tender to add texture
- Add more Parmesan if you want a richer sauce
How To Store This Jamie Oliver 5 Ingredients Gnocchi
- Refrigerate: Cool completely and store in an airtight container for up to 3 days.
- Freeze: Lay cooked gnocchi on a baking sheet, freeze until solid, then store in a freezer bag for up to 1 month. Reheat from frozen.
- Reheating:
- Oven: 350°F (180°C) for 10–15 minutes, covered with foil
- Microwave: High for 1–2 minutes, stirring halfway
- Stove: Medium heat with a splash of water or sauce, 5 minutes
FREQUENTLY ASKED QUESTIONS
- What type of potato is best for gnocchi?
Russets—they’re starchy and mash beautifully. - How do I keep gnocchi from becoming mushy?
Make sure your potatoes are dry and don’t overwork the dough. - What if the dough is too sticky?
Add a little more flour—just don’t overdo it or the gnocchi will be dense. - How do I know when gnocchi are cooked?
They’ll float to the surface when they’re ready.
Nutrition Facts
Serving Size: 1 serving
- Calories: 434
- Total Fat: 16g
- Saturated Fat: 6g
- Sugars: 6g
- Salt: 0.5g
- Protein: 21.3g
- Carbs: 54.5g
- Fibre: 6.4g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Sea Bass
- Jamie Oliver 5 Ingredients Chicken Noodle Stir-fry
- Jamie Oliver 5 Ingredients Carbonara
- Jamie Oliver 5 Ingredients Chicken Soup
Jamie Oliver 5 Ingredients Gnocchi
Course: 5 Ingredients Recipes4
servings20
minutes10
minutes434
kcalIngredients
400 g floury potatoes
350 g asparagus
50 g plain flour
15 g fresh thyme
50 g Parmesan cheese
Directions
- Boil and mash potatoes. Steam dry.
- Trim asparagus, slice stalks, leave tips.
- Mix mashed potatoes with flour, shape into 24 gnocchi.
- Boil gnocchi until they float.
- Cook asparagus in pan with oil, add thyme.
- Add gnocchi, Parmesan, and 100 ml cooking water. Toss.
- Serve with more Parmesan and olive oil.