I still remember the first time I made potato gnocchi from scratch. It was a chilly Sunday afternoon, and I was feeling particularly adventurous in the kitchen. I had Jamie Oliver’s recipe bookmarked for weeks, but I always found an excuse to avoid trying it. Something about making gnocchi felt too delicate or maybe too professional for a home cook like me. But that day, I rolled up my sleeves and gave it a go.
It wasn’t just the comforting idea of pillowy potato dumplings that drew me in. It was the way Jamie described the process, almost like a meditative ritual. Boil, mash, mix, roll, cut, cook. Each step felt purposeful. I found myself truly enjoying the hands-on nature of it. And when I took my first bite of the finished gnocchi, soft yet firm, I realized just how worth it it was.
Since then, this potato gnocchi has become a staple in my home. I make it for cozy dinners, family gatherings, or even when I just need to reconnect with the joy of cooking. There’s something so satisfying about turning simple ingredients into something that tastes so rich and authentic. It’s rustic, yet elegant. Familiar, yet special.
What I love most is how versatile it is. Whether I toss it in a buttery sage sauce, stir it into a creamy mushroom ragù, or serve it with fresh tomato and basil, it always delivers comfort in every bite. Jamie Oliver’s approach takes the stress out of the process and adds a dose of fun. If you’ve never made gnocchi at home before, I can’t recommend this recipe enough. You’ll surprise yourself with how easy it is and how proud you’ll feel making it from scratch.
What is Jamie Oliver Potato Gnocchi?
Jamie Oliver’s potato gnocchi is a traditional Italian-style dumpling made using floury potatoes, plain flour, and egg. The dough is rolled and cut into small pieces, which are then cooked quickly in boiling water until they float. The result is soft, tender gnocchi that can be served with a variety of sauces like sage butter, tomato, or creamy cheese-based sauces. Jamie’s recipe focuses on fresh, simple ingredients and encourages home cooks to embrace the tactile joy of rolling and shaping their own gnocchi.
Why you should try this recipe
There’s something incredibly rewarding about making gnocchi from scratch. Jamie Oliver’s recipe is straightforward and approachable, making it perfect even for first-timers. The gnocchi is soft and pillowy, with just the right bite. You’ll get to enjoy a handmade dish that feels luxurious without being complicated. Plus, it’s a great recipe to personalize with your favorite flavors and toppings. Once you try homemade gnocchi, you’ll never look at the store-bought version the same way again.
Ingredients needed to make Jamie Oliver Potato Gnocchi
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1 kg floury potatoes (like Maris Piper or Russet)
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100 g plain flour, plus extra for dusting
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1 large egg
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Sea salt, to taste
Optional for serving:
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Fresh sage leaves
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Butter
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Grated Parmesan cheese
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Freshly ground black pepper
Instruction to make Jamie Oliver Potato Gnocchi
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Prepare the potatoes: Peel the potatoes and cut them into evenly sized chunks. Boil them in salted water for about 20 minutes until they’re soft and tender.
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Mash the potatoes: Drain the potatoes well and let them sit for a few minutes to allow the steam to escape. Then mash them until completely smooth. A potato ricer or food mill works best, but a traditional masher can also do the job.
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Make the dough: On a clean work surface, spread the mashed potato and form a well in the center. Add the flour and crack in the egg. Season with a little sea salt. Using your hands, gently bring the mixture together until it forms a soft, smooth dough. Be careful not to overwork it.
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Shape the gnocchi: Cut the dough into 4 equal parts. Roll each piece into a long sausage shape about 2 cm thick. Cut into small bite-sized pieces. If desired, roll each piece over the back of a fork to create ridges.
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Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They will sink and then float to the surface when ready, usually in 2 to 3 minutes. Scoop them out with a slotted spoon.
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Serve: You can serve them right away with melted butter and sage, a tomato sauce, or your favorite topping. For extra flavor, quickly pan-fry the boiled gnocchi in a little butter until golden.
Jamie Oliver Potato Gnocchi
Ingredients
- 1 kg floury potatoes like Maris Piper or Russet
- 100 g plain flour plus extra for dusting
- 1 large egg
- Sea salt to taste
- Optional for serving:
- Fresh sage leaves
- Butter
- Grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into evenly sized chunks. Boil them in salted water for about 20 minutes until they’re soft and tender.
- Mash the potatoes: Drain the potatoes well and let them sit for a few minutes to allow the steam to escape. Then mash them until completely smooth. A potato ricer or food mill works best, but a traditional masher can also do the job.
- Make the dough: On a clean work surface, spread the mashed potato and form a well in the center. Add the flour and crack in the egg. Season with a little sea salt. Using your hands, gently bring the mixture together until it forms a soft, smooth dough. Be careful not to overwork it.
- Shape the gnocchi: Cut the dough into 4 equal parts. Roll each piece into a long sausage shape about 2 cm thick. Cut into small bite-sized pieces. If desired, roll each piece over the back of a fork to create ridges.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. They will sink and then float to the surface when ready, usually in 2 to 3 minutes. Scoop them out with a slotted spoon.
- Serve: You can serve them right away with melted butter and sage, a tomato sauce, or your favorite topping. For extra flavor, quickly pan-fry the boiled gnocchi in a little butter until golden.
Notes
- Use floury potatoes for the lightest texture. Waxy potatoes can make the gnocchi dense.
- Let the steam escape from the boiled potatoes before mashing. This keeps the dough from getting too wet.
- Don’t over-knead the dough. The lighter your touch, the fluffier your gnocchi will be.
- Dust with flour as needed to prevent sticking but avoid adding too much, which can make the gnocchi tough.
- Test-cook one gnocco before cooking the whole batch to check texture and seasoning.
Nutritional value (per serving, approx.)
- Calories: 250
- Carbohydrates: 50 g
- Protein: 6 g
- Fat: 2 g
- Fiber: 3 g
- Sodium: 180 mg
What goes well with Jamie Oliver Potato Gnocchi
Potato gnocchi pairs beautifully with a wide variety of sauces. I love it with a simple sage and butter sauce for a classic feel. It also works wonderfully with pesto, tomato and mozzarella, or a creamy mushroom sauce. On the side, a crisp green salad or roasted vegetables add balance to the plate. For a heartier meal, I sometimes serve it with grilled chicken or roasted garlic shrimp.
My tips to make the best Jamie Oliver Potato Gnocchi
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Use floury potatoes for the lightest texture. Waxy potatoes can make the gnocchi dense.
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Let the steam escape from the boiled potatoes before mashing. This keeps the dough from getting too wet.
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Don’t over-knead the dough. The lighter your touch, the fluffier your gnocchi will be.
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Dust with flour as needed to prevent sticking but avoid adding too much, which can make the gnocchi tough.
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Test-cook one gnocco before cooking the whole batch to check texture and seasoning.
Easy variations of Jamie Oliver Potato Gnocchi
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Herbed gnocchi: Add finely chopped fresh herbs like parsley or thyme to the dough.
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Spinach gnocchi: Mix in cooked, well-drained spinach for color and nutrition.
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Cheese gnocchi: Add a bit of grated Parmesan or ricotta to the dough for a cheesy twist.
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Pumpkin gnocchi: Substitute some potato with roasted pumpkin or squash for a seasonal variation.
Best way to store Jamie Oliver Potato Gnocchi
If you’re not cooking the gnocchi immediately, place them on a floured tray in a single layer and refrigerate for up to 24 hours. For longer storage, freeze them on the tray until solid, then transfer to a freezer bag. When ready to cook, boil straight from frozen. Leftover cooked gnocchi can be refrigerated and reheated by lightly frying in a pan with butter.
Nutritional value (per serving, approx.)
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Calories: 250
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Carbohydrates: 50 g
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Protein: 6 g
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Fat: 2 g
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Fiber: 3 g
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Sodium: 180 mg
Values will vary depending on toppings and sauces used.
FAQs
Can I make gnocchi without egg?
Yes, you can omit the egg, but the dough may be slightly more delicate. Use a bit more flour to help bind it.
Why is my gnocchi falling apart in water?
The dough might be too wet or under-kneaded. Make sure the potatoes are dry and the dough is soft but not sticky.
Can I make the dough ahead of time?
It’s best to shape the gnocchi right after making the dough, but you can store shaped gnocchi in the fridge for a day.
What’s the best sauce for gnocchi?
Butter and sage, tomato basil, creamy mushroom, or even simple olive oil with garlic all taste amazing with gnocchi.
Conclusion
Every time I make Jamie Oliver’s potato gnocchi, I’m reminded of why I love home cooking so much. There’s something incredibly rewarding about turning just a few humble ingredients into something that feels special, warm, and full of character. It’s not just a recipe. It’s a process that slows you down, connects you with your food, and delivers pure comfort on a plate.
The first time I tried making it, I was nervous. But with Jamie’s simple instructions and a little patience, it turned out better than I imagined. That batch of gnocchi marked the beginning of many more cozy dinners and joyful moments in the kitchen. It’s the kind of dish that invites you to roll up your sleeves, trust your hands, and enjoy the journey as much as the result.
I’ve served this gnocchi to friends who thought it came from a fancy restaurant. I’ve made it for my family on weeknights when we needed something soothing and satisfying. I’ve even taught my niece how to make it, and watching her smile as she rolled out her first dough was one of my favorite memories.
What I appreciate most is how forgiving and flexible it is. You don’t need fancy tools or ingredients. Just potatoes, flour, an egg, and a little time. And the payoff is huge. Soft, pillowy gnocchi that soak up whatever flavors you pair them with.
If you’ve never made gnocchi before, I really hope you give this recipe a try. It’s approachable, fun, and endlessly rewarding. And once you’ve mastered it, you’ll find yourself coming back to it again and again just like I do.
