Jamie Cooks Italy
By Jamie Oliver
About the recipe
In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.
Recipe From
1kg floury potatoes, such as Maris Piper, King Edward
100g Tipo 00 flour, plus extra for dusting
1 whole nutmeg, for grating
To rustle up a quick tomato sauce, simply fill a baking dish with ripe cherry tomatoes on the vine, leaving the vine on to add flavour as they cook. Season with sea salt and black pepper, add a pinch of dried chilli flakes, some finely sliced garlic and a drizzle of olive oil. Toss well, then roast in a hot oven for 10 to 15 minutes. Leave to cool slightly, then discard the vines, carefully pinch the blistered skins off the tomatoes, and you’ll be left with all that lovely, soft, sweet tomato flesh and tasty juices, ready to toss with your gnocchi.
Tags