Switch the peas for whatever green veg you’ve already got in your fridge – think broccoli, green beans, or some roughly chopped leafy greens, such as cavolo nero, kale or chard.
£1 Wonders
By Jamie Oliver
45 mins
Not Too Tricky
serves 4
About the recipe
Soft, pillowy gnocchi surrounded by oozy, creamy sauce – this is comfort food at its best. 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. Happy days.
Recipe From
Ingredients
1kg floury potatoes, such as Maris Piper
80g plain flour, plus extra for dusting
4 rashers of smoked back bacon
2 cloves of garlic
200g frozen peas
150ml single cream
75g mature Cheddar cheese
Top Tip
Throw a handful of spinach leaves into the pan when you add the peas to bump up the veg.
Method
- 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 scrunch the flour with the potato.
- Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
- Slice into 3cm lengths, then gently roll each piece down the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
- Fill a large pan with boiling kettle water and place on a high heat. Meanwhile, roughly slice the bacon and place in a large non-stick frying pan on a medium-high heat with a big pinch of black pepper and cook for 3 minutes, or until golden and crisp. Finely slice and stir in the garlic, cook for 1 minute, then add a splash of water and the frozen peas. Cook for 2 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 2 to 3 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.
- Taste, season to perfection, then dish up, finely grating over the reserved cheese, to serve.
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