Jamie Oliver’s 2-Ingredient Comfort Food Recipe Is Genius

Celebrity chef Jamie Oliver frequently reminds us that cooking doesn’t need to be complicated. Oliver has hosted a variety of cooking shows and written numerous cookbooks, all with approachable recipes that even the newest home cooks can conquer. His two-ingredient pie crust takes the mystery out of flaky dough and his pancakes are a foolproof morning win every time.

Now, Oliver is sharing another life-changing hack, and this time, it’s a way to simplify one of our favorite comfort foods. 

Jamie Oliver’s Gnocchi Is Missing a Typical Ingredient

For those unfamiliar, gnocchi is a bite-sized dumpling made from potatoes, flour, and egg. The soft, chewy pasta can be used with a wide variety of sauces because it easily soaks up flavor. In season one, episode five of “One Pound Wonders,” a show devoted to budget-friendly dishes, Oliver begins by sharing where he learned to make gnocchi and what makes the version stand out.

“I was lucky enough to make gnocchi with a wonderful Nonna, grandmother, in a famous little trattoria in Rome. It was very interesting because her recipe was different to what I’d been taught at college,” he says.

Typically homemade pasta begins with a base of flour and egg yolk, but the chef shows us that there’s always room to innovate. And while egg yolks are a standard ingredient for pasta dough, it’s not always an essential ingredient when it comes to this potato-based dish.

“You’re taught to use egg yolks and flour. She didn’t use any eggs, just minimal flour,” he continues. “Which is much more relevant to when you cook them at home.”

How to Make Jamie Oliver’s 2-Ingredient Gnocchi

Like many gnocchi recipes, the first step is to peel and boil potatoes, Oliver uses about 2-3 pounds. The pillowy pasta bites should be very tender, so it’s important that the potatoes are well-cooked before using your potato masher of choice. The next step is where Oliver’s recipe deviates from the norm. Rather than create a well in the center for eggs, he simply sprinkles a small amount of flour, around 3/4 cup, on top of the cooled mashed potatoes.

“The more flour you use, the heavier they get. So our battle as the cook is to use the least amount of flour as possible,” the UK-based chef explains.

Oliver slowly folds the mixture until a soft, pliable dough begins to form. Then, it’s divided, rolled, and sliced into bite-sized pieces. Oliver then takes a moment to remind the audience that this meal doesn’t require perfection.

“Don’t worry if it’s a little bit, kind of, uneven. This is a rustic dish. This is not about getting a ruler out. This is about dinner. This is about feeding yourself and family or friends,” he says.

From here, you can cook the gnocchi by dropping it into a pan of salted boiling water, with the lid on, until it floats—it only takes two to three minutes. Then, you’re free to dress up the gnocchi as you please by tossing in basil pesto, marinara, four-cheese sauce, or a simple sage butter sauce.

So, the next time you find yourself reaching for frozen gnocchi, grab a bag of potatoes instead and see how simple it is to whip up a fresh batch—you’ll be glad you did.