03 December 2023 , 15:24
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As temperatures plummet, a hearty warming meal at the end of the day is the only answer - and Jamie Oliver's 'super simple' creamy gnocchi is a welcome solution.
Jamie Oliver's pocket-friendly gnocchi recipe costs just 69p per portion and the celebrity chef has revealed his budget-friendly and easy recipe. The cosy dish combines peas and bacon and is described on the cook's website as "pillowy gnocchi surrounded by oozy, creamy sauce".
In a YouTube the chef said: "I want to share a super easy gnocchi made from scratch, with just potato and flour, served with bacon and peas in a creamy cheesy sauce, coming in at 69 pence a portion."
"That is a one-pound wonder. Beautiful gnocchi, gorgeous sauce...cheese galore," he added. Thankfully you don't have to be a chef to make gnocchi, it requires three simple ingredients and a bit of effort. If you are in a pinch you can always grab a ready-made pack from the supermarket.
So to make the super-simple recipe, it can be found below.
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Ingredients:
1kg floury potatoes, such as Maris Piper
80g plant flour, plus extra for dusting
Four rashers of smoked back bacon
Two cloves of garlic
200g frozen peas
150 ml single cream
75g mature Cheddar cheese
Method:
Wash the potatoes then pierce them with a sharp knife and cook in the microwave on high power (800W) for 25 minutes, or until cooked.
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Once cooled, remove and discard the skins, then mash the potatoes using a potato ricer or masher on a large clean board. Taste and season with sea salt and black pepper, then use your hands to scrub the flour with the potato.
Knead on a flour-dusted surface for a few minutes until pliable, then diving into four equal pieces of roll each into a sausage about two cm thick.
Slice into three cm lengths, then gently roll each piece down the back of a fork or a fine grater and add grooves, which help your sauce to stick, or simply roll into balls. Fill a large saucepan with boiling kettle water and place on high heat.
Roughly slice the bacon and place it in a large non-stick frying pan on medium-high heat with a big pinch of black pepper and cook for three minutes or until golden and crisp.
Finely slice and stir in the garlic and cook for one minute, then add a splash of water and the frozen peas. Cook for two minutes or until the peas are tender, using the potato masher to squash them slightly. Stir in the cream remove from the heat and grate and mix in most of the cheese.
Cook the gnocchi in the pan of boiling salted water for two to three minutes - once the gnocchi rises to the surface it's ready.
Remove with a slotted spoon and toss into the sauce, adding cooking water if you need to thin out the sauce. Give everything a final taste, then dish up, finely grating over the reserved cheese to serve.
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