Unlock the secrets of perfect gnocchi: jamie oliver’s ultimate guide

Gnocchi, those delectable little Italian dumplings, are a culinary masterpiece that can elevate any dish. Whether you’re a seasoned cook or a novice in the kitchen, Jamie Oliver’s gnocchi recipe is an absolute must-try. With this comprehensive guide, we’ll take you through the art of making gnocchi Jamie Oliver style, ensuring you create perfect pillows of potatoey goodness every time.

Gathering Your Ingredients

Before embarking on your gnocchi-making adventure, gather the following ingredients:

• 1kg potatoes (Russet or Yukon Gold are ideal)
• 1 egg
• 100g plain flour, plus extra for dusting
• 50g grated Parmesan cheese
• Salt and pepper to taste

Preparing the Potatoes

1. Peel the potatoes and cut them into even-sized chunks.
2. Place the potato chunks in a large pot of cold water and bring to a boil.
3. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Drain the potatoes and let them steam dry for a few minutes.

Making the Gnocchi Dough

1. Pass the hot potatoes through a potato ricer or mash them thoroughly until smooth.
2. Spread the mashed potatoes onto a lightly floured surface.
3. Make a well in the center of the potatoes and crack the egg into it.
4. Add the flour, Parmesan cheese, salt, and pepper to the well.
5. Gradually incorporate the flour into the potato mixture, starting from the inside and working outwards.
6. Knead the dough briefly until it comes together and forms a ball. Do not overwork it.

Shaping the Gnocchi

1. Divide the dough into 4-6 equal pieces.
2. Roll out each piece on a lightly floured surface into a long, thin rope about 1cm thick.
3. Cut the ropes into 2-3cm pieces.
4. Use a fork to make ridges on the gnocchi. This will help them hold sauce better.

Cooking the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Carefully drop the gnocchi into the boiling water.
3. Cook for 2-3 minutes, or until they float to the surface.
4. Remove the gnocchi from the water with a slotted spoon.

Serving Your Gnocchi

Serve the gnocchi immediately with your favorite sauce. Jamie Oliver suggests a simple sage and butter sauce, but you can also try a tomato sauce, pesto, or a creamy cheese sauce.

Tips for Perfect Gnocchi

• Use the right potatoes: Russet or Yukon Gold potatoes have a high starch content, which makes them ideal for gnocchi.
• Do not overwork the dough: Overworking the dough will make the gnocchi tough.
• Use a fork to create ridges: The ridges will help the gnocchi hold sauce better.
• Cook the gnocchi in batches: Do not overcrowd the pot, as this will prevent them from cooking evenly.
• Serve the gnocchi immediately: Gnocchi are best served fresh.

Variations on Gnocchi

• Sweet potato gnocchi: Use sweet potatoes instead of regular potatoes for a sweet and savory twist.
• Spinach gnocchi: Add chopped spinach to the dough for a vibrant green color and extra nutrients.
• Ricotta gnocchi: Replace half of the flour with ricotta cheese for a lighter and fluffier gnocchi.

Top Questions Asked

Q: What is the best way to store gnocchi?
A: Cooked gnocchi can be stored in the refrigerator for up to 3 days. To freeze gnocchi, place them on a baking sheet and freeze for 2-3 hours, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.

Q: Can I make gnocchi without a potato ricer?
A: Yes, you can use a fork or a spoon to mash the potatoes. However, a potato ricer will give you a smoother and more consistent texture.

Q: Why are my gnocchi falling apart?
A: The dough may be too wet. Try adding a little more flour. Overworking the dough can also cause the gnocchi to fall apart.