Print

Jamie Oliver Gnocchi 5 Ingredients

Jamie Oliver Gnocchi 5 Ingredients
Print Recipe

This ultra-simple gnocchi recipe uses just five key ingredients to deliver pillowy potato dumplings with a golden, crispy exterior and a tender, melt-in-your-mouth center. The sage-infused butter sauce adds a nutty, aromatic finish that elevates the humble gnocchi into a quick weeknight showstopper.

Ingredients

Scale
  • 2 lb (900g) russet potatoes, scrubbed clean
  • 1 large egg, lightly beaten
  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting
  • 6 tbsp (85g) unsalted butter, cut into cubes
  • 16 fresh sage leaves
  • 2 tsp (10g) fine sea salt, for potato water plus finishing

Instructions

  1. Place the whole, unpeeled russet potatoes in a large pot and cover with cold water by 2 inches. Add 1 teaspoon of fine sea salt and bring to a boil over high heat, then reduce to medium-high and simmer for 25 to 30 minutes until a knife pierces through to the center with no resistance.
  2. Drain the potatoes and let them sit until just cool enough to handle, about 5 minutes. While still warm, peel the potatoes by pulling off the skins with your hands or a small knife—working while warm helps the gnocchi stay fluffy.
  3. Pass the peeled potatoes through a potato ricer or a fine-mesh sieve into a large bowl, spreading them into an even layer to release steam. Let cool for 5 minutes; excess steam will make the dough sticky.
  4. Lightly beat the egg in a small bowl, then pour it over the riced potatoes along with 1/2 teaspoon fine sea salt. Add 1 1/4 cups of the flour (reserving the remaining 1/4 cup for dusting) and gently mix with a fork until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and knead gently for 30 seconds, just until smooth—overkneading will make the gnocchi tough. The dough should be soft but not sticky; add a sprinkling of flour only if it clings to your fingers.
  6. Divide the dough into 4 equal portions. Roll each portion into a 1/2-inch-thick rope, then cut into 3/4-inch-long pillows using a bench scraper or knife. Dust the cut gnocchi lightly with flour to prevent sticking.
  7. Bring a large pot of salted water to a rolling boil over high heat. While waiting, set a large, heavy skillet over medium heat and add the cubed butter. Cook, swirling occasionally, until the butter melts, foams, and just begins to brown with a nutty aroma, about 3 to 4 minutes.
  8. Drop half the sage leaves into the brown butter and fry for 10 seconds until crisp—they will sizzle and darken slightly. Remove them with a slotted spoon to a paper towel and reserve for garnish. Keep the butter warm over lowest heat.
  9. Drop the gnocchi into the boiling water in a single layer, working in batches if necessary to avoid crowding. Cook until they float to the surface, about 2 to 3 minutes, then let them bob for an additional 30 seconds to ensure the centers are cooked through.
  10. Using a slotted spoon, transfer the cooked gnocchi directly to the skillet with the sage butter. Add the remaining fresh sage leaves and toss gently over medium heat for 1 minute, until the gnocchi are coated and lightly crisped at the edges.
  11. Divide the gnocchi among four warm plates and sprinkle with the reserved crispy sage leaves. Finish with a pinch of flaky sea salt and serve immediately while the butter is hot and the gnocchi are tender yet golden.

Notes

Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry in a nonstick skillet over medium heat with a pat of butter for 2 to 3 minutes until warmed through and crispy. Freeze uncooked gnocchi in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; cook directly from frozen, adding 1 minute to the boiling time.

Nutrition

Keywords: Jamie Oliver gnocchi, 5 ingredient gnocchi, potato gnocchi, easy gnocchi recipe, simple gnocchi, sage butter gnocchi, Italian potato dumplings, weeknight dinner, homemade gnocchi, quick pasta

Find it online: https://britishrecipes.uk/gnocchi-5-ingredients-recipe/