As summer draws to a close, it’s time to put the salads aside and start making room for heartier meals and comfort classics.
Jamie Oliver has a “super easy” and fairly quick recipe that serves four that can easily become a family dinner favorite.
Sharing this warming meal on his website, the celebrity chef said: “Soft, pillowy gnocchi surrounded by a loose, creamy sauce – this is comfort food at its best.
“Try making your own gnocchi – it’s cheaper, lighter and a lot more fun!
“If you’re short on time, store-bought gnocchi work just as well and still come in at less than £1 a serving. Happy days.”
Ingredients
A kilo of floury potatoes, like Maris Piper
80g plain flour, plus extra for dusting
Four slices of smoked back bacon
Two cloves of garlic
200 g of frozen peas
150 ml of cream
75 g of mature cheddar cheese
Instructions
Start by washing the potatoes and then cut small slits in them with a sharp knife. Microwave them on high (800 W) for about 25 minutes or until fully cooked, turning them halfway through.
When the potatoes are cool enough to handle, peel off the skins and mash them on a large, clean surface using a potato masher.
Season the mashed potatoes with sea salt and black pepper to taste, then mix in the flour by hand.
Knead the mixture on a floured surface for a few minutes until it is smooth and pliable. Divide the dough into four equal parts and roll each piece into a sausage shape about two cm thick. Cut these sausages into three cm pieces, then gently roll each piece down with a fork or fine grater to create grooves to help the sauce adhere. Alternatively, you can shape the pieces into balls.
Boil a large pot of water and place it on high heat. While the water is heating, coarsely chop the bacon and fry it in a large non-stick frying pan over medium heat with a pinch of black pepper for about three minutes or until crispy and golden brown. Add the chopped garlic and cook for another minute, then pour in a splash of water and add the frozen peas.
Cook for two minutes or until the peas are cooked, mash them lightly with a potato masher. Stir in the cream, remove the pan from the heat and stir in most of the cheese.
Cook the gnocchi in salted water for two to three minutes or until they rise to the surface. Transfer them to the sauce with a slotted spoon and, if necessary, add starchy cooking water to achieve the desired consistency.
Season to taste and serve with grated cheese.
