Jamie Oliver 5 Ingredients Gnocchi (Easy Rustic Gnocchi) is made with floury potatoes, asparagus, plain flour, fresh thyme, and Parmesan cheese. This delicious gnocchi recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Gnocchi Recipe Is From 5 Ingredients – Quick & Easy Food Cookbook By Jamie Oliver.
Why You Will Love This Easy Rustic Gnocchi
- Quick to Prepare: You only need 30 minutes to make a delicious dinner.
- Few Ingredients, Big Flavor: With just potatoes, asparagus, flour, thyme, and Parmesan, this dish is simple but full of taste.
- Perfectly Creamy and Savory: The combination of mashed potatoes and Parmesan cheese creates a creamy texture and a rich flavor.
- Versatile Side or Main Dish: Serve it as a hearty main course or a tasty side dish for more elaborate dinners.
- Fun Cooking Experience: Making your own gnocchi offers a fun, hands-on cooking activity that’s perfect for an engaging kitchen session.
Jamie Oliver 5 Ingredients Gnocchi Ingredients
- 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 Potatoes: Wash and chop the potatoes into 3 cm chunks. Boil in salted water for 12 minutes until tender.
- Prepare Asparagus: While potatoes cook, trim the woody ends off the asparagus. Slice stalks 1 cm thick, leaving tips whole.
- Mash Potatoes: Drain and steam dry potatoes for 2 minutes. Return to the pan, mash well, and season with salt and pepper. Move to a clean work surface.
- Boil Water: Refill the pan with boiling water from a kettle. Heat on high.
- Make Gnocchi: Mix flour into mashed potatoes. Divide into 24 pieces. Compress each piece in your palm to form gnocchi. Boil for 1 minute or until they float.
- Cook Asparagus: Heat asparagus in a non-stick pan with olive oil over medium-low heat. Stir occasionally.
- Combine and Finish: Add thyme leaves to asparagus. Use a slotted spoon to transfer gnocchi directly to the pan. Grate most of the Parmesan over it and toss with 100 ml of gnocchi cooking water to create a sauce. Season to taste.
- Serve: Grate remaining Parmesan and thyme on top. Drizzle with olive oil and serve.
Recipe Tips
- Choose the Right Potatoes: Use floury potatoes like Russets for the best texture in your gnocchi. They mash well and mix smoothly with flour.
- Don’t Overcook Asparagus: Keep an eye on the asparagus while it cooks. You want it tender but still crisp to add a nice bite to the dish.
- Dry the Potatoes Well: After boiling, let your potatoes steam dry completely. This helps in getting a fluffier texture when mashed.
- Boil Gnocchi in Batches: Avoid crowding the pot. Cook gnocchi in small batches so they don’t stick together.
What To Serve With Rustic Gnocchi
This creamy Gnocchi pairs well with a crisp green salad, steamed vegetables, garlic bread, or roasted chicken. It can also be served alongside sautéed spinach, grilled fish, roasted tomatoes, or a light soup for a full and delicious dinner.
How To Store Leftovers
Refrigerate: Allow leftover Gnocchi to cool to room temperature, then store in an airtight container in the fridge. They will stay good for up to 3 days.
Freeze: If you have cooked Gnocchi leftovers, freeze them on a baking sheet until solid, then transfer them to a freezer bag. They can be stored for up to 1 month. Reheat directly from frozen, adding a few minutes to the warming time.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 350°F (180°C). Spread the gnocchi in a single layer on a baking sheet. Cover with foil and heat for 10-15 minutes.
- In The Microwave: Place gnocchi in a microwave-safe dish and cover. Heat on high for 1-2 minutes, stirring halfway through.
- On Stove: Heat a pan over medium heat. Add gnocchi with a splash of water or leftover cooking sauce. Stir gently until heated through, about 5 minutes.
Jamie Oliver 5 Ingredients Gnocchi 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
FAQs
What Type Of Potato Is Best For Gnocchi?
Russet potatoes are ideal because they’re starchy and make a fluffy gnocchi.
How Can I Prevent My Gnocchi From Becoming Mushy?
Ensure the potatoes are well-dried after boiling, and don’t overwork the dough.
What Can I Do If My Gnocchi Dough Is Too Sticky?
Add a little more flour, but be careful not to make the dough too dense.
How Do I Know When The Gnocchi Is Cooked?
Gnocchi will float to the surface when they’re ready to be removed from the boiling water.
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
Description
Jamie Oliver 5 Ingredients Gnocchi (Easy Rustic Gnocchi) is made with floury potatoes, asparagus, plain flour, fresh thyme, and Parmesan cheese. This delicious gnocchi recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Potatoes: Wash and chop the potatoes into 3 cm chunks. Boil in salted water for 12 minutes until tender.
- Prepare Asparagus: While potatoes cook, trim the woody ends off the asparagus. Slice stalks 1 cm thick, leaving tips whole.
- Mash Potatoes: Drain and steam dry potatoes for 2 minutes. Return to the pan, mash well, and season with salt and pepper. Move to a clean work surface.
- Boil Water: Refill the pan with boiling water from a kettle. Heat on high.
- Make Gnocchi: Mix flour into mashed potatoes. Divide into 24 pieces. Compress each piece in your palm to form gnocchi. Boil for 1 minute or until they float.
- Cook Asparagus: Heat asparagus in a non-stick pan with olive oil over medium-low heat. Stir occasionally.
- Combine and Finish: Add thyme leaves to asparagus. Use a slotted spoon to transfer gnocchi directly to the pan. Grate most of the Parmesan over it and toss with 100 ml of gnocchi cooking water to create a sauce. Season to taste.
- Serve: Grate remaining Parmesan and thyme on top. Drizzle with olive oil and serve.
Notes
- Choose the Right Potatoes: Use floury potatoes like Russets for the best texture in your gnocchi. They mash well and mix smoothly with flour.
- Don’t Overcook Asparagus: Keep an eye on the asparagus while it cooks. You want it tender but still crisp to add a nice bite to the dish.
- Dry the Potatoes Well: After boiling, let your potatoes steam dry completely. This helps in getting a fluffier texture when mashed.
- Boil Gnocchi in Batches: Avoid crowding the pot. Cook gnocchi in small batches so they don’t stick together.