Jamie Oliver 5 Ingredients Gnocchi

Jamie Oliver 5 Ingredients Gnocchi

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

  1. Prepare the Potatoes: Wash and chop the potatoes into 3 cm chunks. Boil them in salted water for 12 minutes until fork-tender.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Top with the remaining Parmesan and a few extra thyme leaves. Drizzle with a bit more olive oil and enjoy!
Jamie Oliver 5 Ingredients Gnocchi
Jamie Oliver 5 Ingredients Gnocchi

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 Gnocchi

Course: 5 Ingredients Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

434

kcal

Ingredients

  • 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.

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