Jamie Olivers ‘super simple’ potato gnocchi costs just 69p a portion

Jamie Oliver’s pocket-friendly gnocchi sets cooks back a mere 69p per portion while hitting the spot after a long day out in the cold, the cook has revealed in a clip.

The heart-warming dish, which combines peas and bacon, is described on the cook’s website as “pillowy gnocchi surrounded by oozy, creamy sauce”.

“I want to share a super easy gnocchi made from scratch, with just potato and flour, served with bacon and peas in a creamy cheesy sauce, coming in at 69 pence a portion,” said the chef in a YouTube clip.

“That is a one-pound wonder. Beautiful gnocchi, gorgeous sauce, can you see how shiny that sauce is? Cheese galore.”

Gnocchi is easy to make as it requires just three ingredients and a bit of manual labour. Those with limited time can buy theirs from a store, however.

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“Have a go at making the gnocchi yourself – it’s cheaper, lighter and much more fun! If you’re short on time, shop-bought gnocchi works just as well and will still come in at under £1 per portion.”


1kg floury potatoes, such as Maris Piper

80g plant flour, plus extra for dusting

Four rashers of smoked back bacon

Two cloves of garlic

200g frozen peas

150 ml single cream

75g mature Cheddar cheese



Wash the potatoes then pierce with a sharp knife and cook in the microwave on high power (800W) for 25 minutes, or until cooked through, turning over halfway.

Once they’re cool enough to handle, remove and discard the skins, then mash the potatoes using a potato ricer or masher on a large clean board. Taste and season to perfection with sea salt and black pepper, then use your hands to scrub the flour with the potato.


Knead on a flour-dusted surface for a few minutes until pliable, then diving into four equal pieces of roll each into a sausage about two cm thick.

Slice into three cm lengths, then gently roll each piece down the back of a fork or a fine grater and add grooves, which help your sauce to stick, or simply roll into balls. Fill a large saucepan with boiling kettle water and place on high heat.


Roughly slice the bacon and place it in a large non-stick frying pan on medium-high heat with a big pinch of black pepper and cook for three minutes or until golden and crisp.

Finely slice and stir in the garlic and cook for one minute, then add a splash of water and the frozen peas. Cook for two minutes or until the peas are tender, using the potato masher to squash them slightly. Stir in the cream remove from the heat and grate and mix in most of the cheese.


Cook the gnocchi in the pan of boiling salted water for two to three minutes – as soon as they come up to the surface they’re ready.

Remove with a slotted spoon and toss into the sauce, adding splashes of starchy cooking water if needed to loosen the sauce. Taste, season to perfection, then dish up, finely grating over the reserved cheese to serve.

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