This delicious Teardrop Gnocchetti from Jamie Oliver is a quick and easy meal that’s perfect for any night of the week. Creamy, savory, and packed with flavor from crispy sage and Parmesan, this dish uses simple ingredients you likely already have. A hearty, satisfying meal with a touch of indulgence!
Ingredients Needed
- 100g (3.5oz) leftover ham fat or olive oil (for frying)
- 400g (3 1/4 cups) plain flour
- 3 large free-range eggs
- 300ml (1 1/4 cups) semi-skimmed milk
- 1 whole nutmeg (for grating)
- 12 fresh sage leaves
- 3 sprigs of fresh oregano
- ½ a cooked onion (leftover)
- 250ml (1 cup) leftover ham broth
- 60g (1/2 cup) Parmesan cheese, grated
How To Make Teardrop Gnocchetti
- Prepare the ham hock: Shred the ham hock, discarding any bones and fat.
- Make the batter: Pile the flour into a large bowl, crack in the eggs, pour in the milk, add a pinch of sea salt, and grate some nutmeg. Whisk together until it forms a thick batter.
- Boil the water: Bring a large pot of salted water to the boil.
- Fry the herbs: Melt 2 tablespoons of leftover ham fat or olive oil in a large non-stick frying pan over medium-low heat. Add the sage and oregano leaves and fry for 30 seconds or until crisp. Remove and place on kitchen paper.
- Make the sauce: Finely chop the leftover cooked onion and add it to the frying pan with the shredded ham hock. Pour in the leftover ham broth and bring it to the boil.
- Cook the gnocchetti: Pour the batter into a colander over the boiling water and use a spoon to swirl and push the batter through the holes. Cook for 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer them directly into the sauce.
- Finish the sauce: Off the heat, grate most of the Parmesan into the sauce and stir to coat the gnocchetti.
- Serve: Transfer the gnocchetti to a serving platter, top with the crispy herb leaves, grate over the remaining Parmesan, and finish with a little extra nutmeg.
Recipe Tips
- Don’t overcrowd the pan: When frying the herbs, make sure to do it in batches if needed. This ensures they crisp up properly.
- Cook gnocchetti in batches: Avoid adding too much batter to the boiling water at once. This way, the gnocchetti cooks evenly and doesn’t stick together.
- Grate the Parmesan fresh: Freshly grated Parmesan will melt better and give the sauce a smoother, creamier texture.
- Use leftover ham broth: The flavor from the leftover ham broth enhances the sauce. If you don’t have it, substitute it with chicken or vegetable broth for a similar depth.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover gnocchetti cool to room temperature. Once cooled, transfer to an airtight container and refrigerate for up to 2 days.
- Freeze: To freeze, let the gnocchetti cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 1 month. When ready to eat, thaw overnight in the fridge before reheating.
- Reheat: Heat a little olive oil or butter in a pan over medium heat. Add the gnocchetti and cook for 3-5 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 127g)
- Calories: 638
- Total Fat: 22.4g
- Total Carbohydrate: 81.8g
- Dietary Fiber: 3.1g
- Sugars: 5.2g
- Protein: 33.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sweet Chilli Tofu
- Jamie Oliver Sticky Aubergine Noodles
- Jamie Oliver Sweet Potato & Black Bean Tacos
- Jamie Oliver Simple Roast Chicken
Jamie Oliver Teardrop Gnocchetti
Description
This delicious Teardrop Gnocchetti from Jamie Oliver is a quick and easy meal that’s perfect for any night of the week. Creamy, savory, and packed with flavor from crispy sage and Parmesan, this dish uses simple ingredients you likely already have. A hearty, satisfying meal with a touch of indulgence!
Ingredients
Instructions
- Prepare the ham hock: Shred the ham hock, discarding any bones and fat.
- Make the batter: Pile the flour into a large bowl, crack in the eggs, pour in the milk, add a pinch of sea salt, and grate some nutmeg. Whisk together until it forms a thick batter.
- Boil the water: Bring a large pot of salted water to the boil.
- Fry the herbs: Melt 2 tablespoons of leftover ham fat or olive oil in a large non-stick frying pan over medium-low heat. Add the sage and oregano leaves and fry for 30 seconds or until crisp. Remove and place on kitchen paper.
- Make the sauce: Finely chop the leftover cooked onion and add it to the frying pan with the shredded ham hock. Pour in the leftover ham broth and bring it to the boil.
- Cook the gnocchetti: Pour the batter into a colander over the boiling water and use a spoon to swirl and push the batter through the holes. Cook for 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer them directly into the sauce.
- Finish the sauce: Off the heat, grate most of the Parmesan into the sauce and stir to coat the gnocchetti.
- Serve: Transfer the gnocchetti to a serving platter, top with the crispy herb leaves, grate over the remaining Parmesan, and finish with a little extra nutmeg.
Notes
- Don’t overcrowd the pan: When frying the herbs, make sure to do it in batches if needed. This ensures they crisp up properly.
- Cook gnocchetti in batches: Avoid adding too much batter to the boiling water at once. This way, the gnocchetti cooks evenly and doesn’t stick together.
- Grate the Parmesan fresh: Freshly grated Parmesan will melt better and give the sauce a smoother, creamier texture.
- Use leftover ham broth: The flavor from the leftover ham broth enhances the sauce. If you don’t have it, substitute it with chicken or vegetable broth for a similar depth.
Jamie Oliver Teardrop Gnocchetti