Gnocchi

Jamie Oliver’s potato gnocchi are light dumplings made from floury potatoes, Tipo 00 flour and nutmeg. He credits Nonna Teresa in Rome with introducing him to this freshly made version, in which potato and flour form the dough.

Evenly sized potatoes cook whole in salted water until tender. Once drained and cool enough to handle, their skins are removed and the potatoes are mashed onto a clean board.

Flour, grated nutmeg, sea salt and black pepper are worked into the potato. The dough is briefly kneaded until pliable, with extra flour added as needed, then divided and rolled into thick ropes.

The ropes are cut into short lengths. Oliver offers grooves made with a fork, butter pat or grater to help sauce cling, or a simple round shape; the dumplings cook in small batches until they float.

One suggested finish tosses the lifted gnocchi with melted butter and Parmesan, followed by more Parmesan on top. Oliver also offers a small dollop of pesto and describes tomato or leftover stew sauces as other serving approaches.