Go Back
jamie oliver potato gnocchi recipe

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

My tips to make the best Jamie Oliver Potato Gnocchi
  • 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
Values will vary depending on toppings and sauces used.