Super-easy gnocchi | Jamie Oliver recipes (2024)

FAQs

How does Gordon Ramsay cook gnocchi? ›

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. Meanwhile, start to make the sauce.

Gnocchi should be soft, melt-in-your-mouth, fluffy pillows. They should not be tough and chewy. Is it better to boil or fry gnocchi? Both boiling and frying are good for gnocchi, but boiling is the most traditional method—and it's quick and easy.

It comes together on a single baking sheet in right around 30 minutes. No boiling required!

A very popular way to serve gnocchi is with tomato, basil and mozzarella. This simple trio is at the base of the famous Gnocchi alla Sorrentina, in the Sorrento style, where the gnocchi are baked and the melted mozzarella binds the sauce and the gnocchi with cheese strings.

Always bake potatoes in their skins to make gnocchi from. It removes maximum moisture from the potato. Don't bake them in advance as you need to use them as soon as they come out of the oven. Juggling hot potatoes is not easy but if you leave them to cool the starch changes and your gnocchi will be inedible.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

You can skip the boiling when frying your gnocchi. However, if you prefer your gnocchi a touch softer, you could boil it first and then pan fry them for about 3-5 minutes instead of the full time to brown. If making this as a full meal, this will serve 2-3.

Oh yes, you don't always have to boil them and toss them with a sauce. You can pan-fry them to crispy, soft-centered delicious little bites that make a great alternative to fries or roasted potatoes which can take the best part of 40 minutes to 1 hour to prepare.

Cooked gnocchi should have a light, squidgy texture, and should not be tough and chewy.

What sauce is good on gnocchi? ›

Like pasta, gnocchi is the perfect vessel for a variety of delicious sauces, from tomato, bolognese and quick butter sauce with sage to creamy gnocchi sauces.

No need to boil the gnocchi in water and wait. for them to float~ For cream sauce lovers, sauté 16-ounces homemade. or store-bought gnocchi in 1 tablespoon of olive oil.

Don't overcook. If your gnocchi cook for too long, they can absorb too much water and become dense and chewy.

Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce. See our how to make gnocchi guide for more information.

We recommend steaming, rather than boiling, as it prevents the potatoes retaining moisture before mashing and turning into gnocchi.

To be really sure that your gnocchi cook well without breaking into the water, first try a couple of gnocchi. If they keep cooking then your dough is perfect, if instead they break then add some flour to the dough.

Homemade gnocchi can absolutely be fried, just like you can with the shop-bought stuff. I've always boiled my homemade gnocchi first, then sautéed it afterwards – it's a bit more delicate than shop-bought, and boiling helps to firm up the dumplings a bit.