Jamie Oliver Gnocchi Recipe

Some cooks consider packaged gnocchi cheating, but Jamie Oliver sees it as a worthwhile trade-off. The shortcut saves time, allowing you to put more effort into the sauce and pesto.

After spending last Tuesday in the kitchen making Jamie Oliver Gnocchi Recipe, I found myself agreeing with him.

This recipe comes from Jamie Oliver’s cookbook, where every dinner is prepared in a single pan. Most online versions of this dish, however, require three pans and an hour of cooking. Others rely on store-bought pesto.

Basil lovers may be disappointed with this gnocchi recipe because the pesto uses spinach and hazelnuts instead of traditional basil and pine nuts. The result is a nutty, green paste that feels more like a rustic spread than a classic Genoese pesto.

If you prefer a soupy, brothy pasta dish, this recipe may not be for you, as the thick sauce clings to every piece of gnocchi.

Why Store-Bought Gnocchi Turns Gummy

One of the most common complaints about store-bought gnocchi is its gummy texture. When boiled, the dumplings absorb water and can become soggy, sinking into the sauce like wet bread. Pan-frying them in oil first helps prevent this.

Just five minutes in a 12-inch nonstick pan gives each piece a thin, golden crust. This crispy exterior helps the gnocchi hold its shape when the tomatoes are added. Skipping the boiling pot also means one less dish to wash.

Another common question concerns the mortar and pestle. I use a marble one, but a food processor works just as well. Start by pulsing the garlic and hazelnuts, then add the spinach in two batches. Stop processing while the mixture still has a coarse texture.

Ingredients for Jamie Oliver Gnocchi Recipe

• 2 large garlic cloves: Most slices flavor the frying oil, and a small share goes raw into the pesto. Christopher Ranch heads stay firm for weeks. Skip any clove with a green sprout, which turns bitter in hot oil.

• 1 tablespoon plus 1 teaspoon olive oil, for frying: A thin film of oil lets the gnocchi brown instead of steam. Pompeian regular olive oil copes with medium-high heat. Keep your good bottle for the pesto.

• 14 ounces (400 g) potato gnocchi: Trader Joe’s shelf-stable gnocchi has a dense dough that crisps in oil without falling apart. Check the date, since older packs dry out at the edges. Frozen cauliflower gnocchi works well in place of potato. It browns faster, so check the pan at 4 minutes instead of 5.

• ¾ ounce (20 g) blanched hazelnuts, about 2 tablespoons: They give the pesto body and a nutty depth, filling the job pine nuts usually do. Nuts.com blanched hazelnuts come skinless, so no bitter peel ends up in the paste. Freeze leftovers. Walnuts work in place of hazelnuts. Expect a slightly tannic edge, which a pinch more Parmesan softens.

• 3 1⁄2 ounces (100 g) baby spinach: Spinach plays the role basil usually fills. Its mild, iron-like flavor keeps the pesto fresh and green. Earthbound Farm leaves arrive pre-washed, but pat them dry, since wet leaves thin the paste.

• 2 tablespoons extra virgin olive oil, plus a splash: Raw oil loosens the pounded greens into a spoonable paste. California Olive Ranch Everyday stays mild and never turns harsh. Add it by the spoonful and watch the color brighten.

• 3 tablespoons finely grated Parmesan (¾ ounce / 20 g), divided: Aged cheese salts the pesto and adds a nutty tang. Kirkland Parmigiano Reggiano from Costco grates fluffy on a Microplane. Buy a wedge, since bagged shreds carry anti-caking powder and clump. Pecorino Romano works in place of Parmesan. Use 2 tablespoons, since it runs saltier.

• 1 can (14 ounces / 400 g) whole plum tomatoes: Plum tomatoes carry less water than chopped ones, so the sauce thickens in about 2 minutes. Cento tins are my regular. Crush the fruit by hand rather than pouring it from the tin. Chopped tomatoes work in a pinch. Expect a thinner sauce and simmer for 1 extra minute.

• ½ tin of water (about ¾ cup / 180 ml): Half a tin’s worth turns crushed tomatoes into a sauce loose enough to steam the asparagus. Tap water is fine. Fill the empty tin halfway to catch every scrap of tomato.

• 9 ounces (250 g) asparagus: Spears steam right in the tomato sauce, so their sweetness stays in the pan instead of the drain. Trader Joe’s bunches run close to this weight. Snap each spear by hand; it breaks where the woody part ends. Broccolini or green beans work in place of asparagus. Green beans need about 2 extra minutes under the lid.

• 4 black olives, with pits: Olives add brine that replaces extra salt. Kalamata olives from the Whole Foods olive bar keep firmer flesh with the pit in. Squash each one under your palm and pull the stone out.

• A scant ½ teaspoon kosher salt: Diamond Crystal salt is flaky, so it pinches easily. Salt the gnocchi first and taste the pesto before adding more, since olives and Parmesan already bring plenty.

• ¼ teaspoon freshly ground black pepper: Pepper goes on the gnocchi as it fries, where heat wakes its aroma. Tellicherry peppercorns from Penzeys, ground in my old Peugeot mill, keep far more aroma than pre-ground tins.

Tools I Recommend for This Recipe

1. 12-inch non-stick skillet: Tefal, flat base
2. Lid for the skillet: Traps steam for asparagus
3. Mortar and pestle: A food processor works
4. Microplane grater: Fine, fluffy Parmesan
5. Measuring spoons: Scant amounts matter here
6. Silicone spatula: Frees stuck gnocchi gently

Step-by-Step Instructions to Make Jamie Oliver Gnocchi Recipe

1. Heat the Pan: Set a 12-inch non-stick skillet over medium-high heat for 2 minutes. I use my Tefal pan, which has a flat base. Add 1 tablespoon plus 1 teaspoon of olive oil. When the oil shimmers and runs like water, the pan is ready.

2. Slice the Garlic: Peel 2 large garlic cloves and slice them as thin as you can manage. Push about a quarter of the slices aside for the pesto. The rest go into the pan in the next step.

3. Fry the Gnocchi: Add most of the garlic and all 14 ounces of gnocchi in one layer. Season with a scant ¼ teaspoon salt and ¼ teaspoon pepper. Fry for 5 minutes total, tossing first at the 90-second mark, then every minute.

Look for pale gold crusts on two sides. Tossing too early tears the soft dumplings and glues them to the pan. Free them with a silicone spatula, and wait longer next time.

4. Pound the Pesto Base: While the gnocchi fry, pound the reserved garlic, a pinch of salt, and the hazelnuts in a mortar. Keep going until the nuts look like coarse sand. A mini food processor works too, in short bursts.

5. Finish the Pesto: Pound in the spinach in two batches. Stir in 2 tablespoons of the Parmesan, then 2 tablespoons of extra virgin olive oil. Add the splash only when the paste looks tight. The paste should turn glossy and bright green. A dull, olive-brown color usually means the leaves were still wet.

6. Crush the Tomatoes: Open the tin and crush each plum tomato over the pan with clean hands. Add ¾ cup of water. Simmer for 2 minutes, until the sauce coats the back of a spoon. Squeeze with your hands close to the pan. My first attempt, from a foot above, painted the backsplash red.

7. Steam the Asparagus: Snap the woody ends off 9 ounces of asparagus. Nestle the spears into the sauce, pushing the gnocchi aside. Cover and steam for 5 minutes, jiggling the pan once or twice. Spears should turn bright green and bend easily under a fork. Cutting with a knife left woody bases in my first batch. Snapping finds the natural break.

8. Prep the Olives: Squash the 4 olives with the heel of your hand and pull out the stones. Tear the flesh into rough pieces. Taste the sauce before adding more salt, since olives and cheese bring plenty.

9. Finish and Serve: Spoon two generous dollops of pesto over the asparagus and gnocchi. Scatter the olives, then grate the last tablespoon of Parmesan on top. Serve from the pan while the sauce is still bubbling.

Tips, Tricks, and Common Mistakes to Avoid for Jamie Oliver Gnocchi Recipe

• Bitter Pesto: Peppery olive oil turns harsh when pounded. Pick a mild bottle, or stir in an extra tablespoon of Parmesan.

• Watery Sauce: Remove the lid after steaming and simmer for 60 seconds to thicken it.

• Sharp Tomatoes: A tin with sour edges wants ⅛ teaspoon of sugar stirred in.

• Pale Gnocchi: Touching pieces steam each other. Spread them in one layer.

• Stringy Spears: Stalks thicker than a pencil need the bottom third peeled.

• Greasy Pesto: Oil pooling at the edge means too much went in. Pound in a handful more spinach.

Delicious Variations on Jamie Oliver Gnocchi Recipe

1. Spicy Garlic: Stir ¼ teaspoon of red pepper flakes into the frying oil with the garlic. The heat cuts through the nutty pesto. I serve this one on cold evenings with a plain green salad.

2. Burrata Top: Tear a 4-ounce ball of burrata over the hot pan just before serving. The cream melts into the tomato sauce and softens the olives’ brine.

3. White Bean Boost: Add ½ cup of rinsed cannellini beans with the asparagus. They add protein and body to the sauce. This version covers lunch the next day.

4. Lemon Zest: Grate the zest of half a lemon into the pesto. The citrus oils brighten the nutty paste. It pairs well with a piece of seared cod.

5. Pea and Mint: Swap the asparagus for 1 cup of frozen peas, stirred in for the final 2 minutes. Pound 6 mint leaves into the pesto. I cook this in early spring, when asparagus prices climb.

What to Serve with Jamie Oliver Gnocchi Recipe

A bowl of arugula dressed with lemon juice and olive oil cuts through the nutty pesto. Lemon matters here, because the pesto is rich with oil and nuts. Crusty ciabatta mops up the sauce left in the pan.

For extra protein, a seared cod fillet or a roasted chicken thigh fits beside the pan without crowding the plate. Roasted broccoli with garlic also works.

A chilled glass of Pinot Grigio suits the asparagus. Sparkling water with a lemon slice does the same job for non-drinkers. Either one keeps the meal light.

Storage Tips

Cool the leftover gnocchi and asparagus for 20 minutes, so steam does not pool inside the container. Then pack them into an airtight glass container. They keep for 3 days in the fridge. Glass avoids the tomato stains that plastic picks up.

Store extra pesto separately in a small jar with a thin film of olive oil on top. It stays green for 4 days. The oil blocks air, which is what browns spinach.

Reheat the gnocchi in a skillet over medium heat with 2 tablespoons of water. Cover for 4 minutes and stir once. The microwave makes the crust rubbery. Spoon pesto on after reheating, not before.

Freezing the finished dish is not worth the effort. Thawed asparagus turns limp, and the gnocchi go soft. Freeze only the pesto, in an ice cube tray, for up to 2 months.

Turn Leftover Gnocchi Into A New Meal

Use the leftovers within 2 days for this one. Chop the cold gnocchi and asparagus into bite-size pieces, then fold them into 4 beaten eggs.

Pour the mix into an oiled 8-inch skillet and cook on medium-low for 6 minutes. Finish under the broiler for 2 minutes until the top sets. The tomato sauce streaks through like a marbled layer.

Another route is soup. Simmer the leftovers in 2 cups of vegetable stock for 5 minutes, then stir in a handful of fresh spinach. Finish with a spoon of pesto.

Jamie Oliver Gnocchi Recipe FAQs

1. Can I cook the gnocchi straight from frozen?

Yes. Add frozen gnocchi to the hot oil without thawing and fry for 6 to 7 minutes. Expect some spitting, so keep the lid nearby.

2. Can I use a stainless steel pan?

Yes, but add 1 extra tablespoon of oil and let a crust form before moving the gnocchi. Stainless grabs dumplings that are tossed too early.

3. Can I steam the asparagus without a lid?

Cover the pan with a flat baking sheet. Press it down gently and check the spears for 4 minutes.

4. Can I skip the olives?

Yes. Add a pinch more salt to the pesto and a squeeze of lemon. The olives bring brine, so lemon helps fill that gap.

5. How far ahead can I make the pesto?

Make it up to 2 days ahead. Press plastic wrap onto the surface and add a film of olive oil. Bring it to room temperature before serving.

6. Is this dish spicy?

No. Garlic is the only sharp note, and frying mellows it. Add ¼ teaspoon of red pepper flakes to the oil for heat.

7. Can I use roasted hazelnuts?

Yes. Roasted nuts add a deeper flavor. Rub off the loose skins in a clean towel first, because skins add bitterness.

This Jamie Oliver gnocchi recipe works because each shortcut earns its place. Store-bought dumplings save time, and those saved minutes go into hand-crushed plum tomatoes and a pounded spinach pesto. The asparagus steams in the sauce, so cleanup is one skillet and one mortar.