https://www.jamieoliver.com/recipes/potato-recipes/easy-rustic-gnocchi/
I have been watching and cooking Jamie Oliver recipes for quite a few years now. I got his new 5-ingredient book for Christmas and this is one of the first recipes I’ve been able to try (Crazy work time over Christmas!) I have started with Italian because it looks healthy and tasty. So let’s have a look!
The first thing to ask when reading one of these 5-ingredient recipes is ‘what would your 6th ingredient be?’ These 5-ingredient recipes are a brilliant base which makes it so easy and delicious, but I like to expand or adapt to my own tastes. As this is the 15th of January, it’s clearly the perfect time for a spring dish like this (I am an optimist!) To amp up the freshness, we decided to add some peas to the dish. (They also happen to be my favourite vegetable! Steamed French green beans or broad beans would also work well.)
It was easy to make but my own failings caused some issues. I didn’t clean down the whole kitchen before starting (***edit by my partner: *I* didn’t clean my kitchen before Allan kindly cooked for us, and I live in a little council flat!***) and therefore I ran out of room quite quickly. This then added to the general mess and stress while cooking, which means there’s a medium-sized clean job I am currently avoiding.
The one thing that is very dull in this recipe is striping 15g worth of thyme stalks in order to get the leaves… This one task literally took the entire time that it took do the rest of the recipe. This meant that I added the thyme *after* the cheese, which meant much more mixing and tossing in order to get the thyme all the way through the dish. I also did about double the amount of peas that I meant to do… which made this dish not quite hit a bullseye. But hey – bonus vitamins! So it’s swings and roundabouts!
None of these errors affected the taste, however, which was light, springy and clean. If organised properly (and if the thyme had been prepped in time) this would have been an easy dish to make. And it can be adapted to whatever is in season. In fact, I see no problem with making the gnocchi in advance and freezing it, allowing for this to be made really quickly during the week. A solid simple recipe that can taste delicious.
For a bit of background colour I shall add that this kitchen experience was accomplished while watching “The Good Place” on Netflix (I can really recommend this!) and was eaten along side a nice crisp New Zealand Sauvignon Blanc, which complemented the springy freshness well.
Right. Washing up.
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