Jamie Oliver Teardrop Gnocchetti

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! (inspired by Jamie Oliver)

Ingredients Needed

• 100g (3.5 oz) 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 Jamie Oliver Teardrop Gnocchetti

1. Prepare the Ham Hock: Shred the ham hock if using, discarding any bones and excess fat. This adds hearty flavor and texture to the dish.
2. Make the Batter: In a large bowl, combine the flour, eggs, milk, a pinch of sea salt, and freshly grated nutmeg. Whisk until it forms a smooth, thick batter.
3. Boil the Water: Bring a large pot of salted water to a boil. You’ll use this to cook the gnocchetti.
4. Fry the Herbs: Heat 2 tablespoons of 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 about 30 seconds or until crisp. Remove and drain on kitchen paper.
5. Make the Sauce: Finely chop the leftover cooked onion and add to the same pan. Add the shredded ham hock and pour in the ham broth. Bring to a boil, letting the flavors come together.
6. Cook the Gnocchetti: Pour the batter into a colander held over the boiling water. Use a spoon to swirl and push the batter through the holes into the water. Cook for 2-3 minutes until the gnocchetti float.
7. Finish the Sauce: Using a slotted spoon, transfer the gnocchetti straight into the pan with the sauce. Off the heat, stir in most of the grated Parmesan until it melts into the sauce.
8. Serve: Spoon the gnocchetti onto a serving platter, scatter over the crispy herbs, grate the remaining Parmesan on top, and finish with an extra grating of nutmeg

Why I Love This Recipe

This recipe is such a winner for using up leftovers and turning them into something truly special. It’s rich and comforting, and the texture of the gnocchetti is so satisfying. The crispy herbs and nutmeg give it that fancy touch with zero fuss.

Recipe Tips

• Fry herbs in batches for the best crispiness
• Cook gnocchetti in small batches to prevent clumping
• Freshly grate the Parmesan for the smoothest melt
• Substitute ham broth with chicken or veggie stock if needed
• Add a touch of cream for extra richness if you like

How To Store This Jamie Oliver Teardrop Gnocchetti

• At Room Temperature: Cool quickly and store within 1 hour.
• In the Fridge: Store leftovers in an airtight container for up to 2 days.
• In the Freezer: Freeze cooled gnocchetti in a sealed container for up to 1 month. Thaw overnight before reheating.
• Reheating: Pan-fry with a little butter or olive oil over medium heat until warmed through.

FREQUENTLY ASKED QUESTIONS

• Can I use store-bought gnocchi instead?
  You could, but making the batter and pushing it through a colander gives that teardrop shape and texture.
• What if I don’t have ham broth?
  Chicken or vegetable broth makes a great alternative.
• Is it possible to make the batter ahead of time?
  Yes! Cover and refrigerate the batter for up to 12 hours.
• Can I skip the herbs?
  You can, but the crispy sage really adds something special!

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