Jamie Oliver’s Brilliantly Simple 2-Ingredient Comfort Food Recipe

Jamie Oliver often shows us that cooking doesn’t have to be complicated. With a variety of shows and cookbooks under his belt, he creates accessible recipes that even beginners can master. His two-ingredient pie crust demystifies the art of making flaky dough, and his pancakes are a reliable breakfast win, every time.

Now, Oliver is back with another game-changing tip—this time, he’s simplifying one of our all-time comfort food favorites.

Jamie Oliver’s Gnocchi Skips a Classic Ingredient

For those who don’t know, gnocchi are small dumplings made from a combination of potatoes, flour, and eggs. These tender, chewy bites are perfect for pairing with a variety of sauces, as they absorb flavors effortlessly. In the fifth episode of season one of 'One Pound Wonders,' a show focused on affordable meals, Oliver shares how he learned to make gnocchi and what makes his version truly stand out.

“I had the privilege of making gnocchi with a lovely Nonna, or grandmother, at a charming trattoria in Rome. It was fascinating because her recipe was quite different from what I had learned at culinary school,” he recalls.

Traditional homemade pasta typically starts with a combination of flour and egg yolks, but Jamie shows us that there’s always room for creativity. While egg yolks are a common ingredient in pasta dough, they aren’t always necessary for this potato-based variation.

“You’re usually taught to use egg yolks and flour. But she didn’t use any eggs at all, only a small amount of flour,” he explains. “This approach is much more practical when you’re making them at home.”

How to Prepare Jamie Oliver’s 2-Ingredient Gnocchi

As with most gnocchi recipes, the first step is to peel and boil about 2-3 pounds of potatoes. The key to creating the perfect pillowy gnocchi is making sure the potatoes are soft enough to mash thoroughly. Once boiled, Oliver skips the usual egg addition and instead sprinkles a small amount of flour—about 3/4 cup—over the cooled mashed potatoes.

“The more flour you add, the denser the gnocchi will be. The goal is to use as little flour as possible,” explains the renowned chef from the UK.

Oliver gently folds the flour into the mashed potatoes until a soft, pliable dough forms. He then divides, rolls, and slices the dough into small, bite-sized pieces. At this point, he reminds viewers that perfection isn’t the goal here.

“Don’t stress if they’re a bit uneven. This is a rustic dish. It’s not about measuring or making everything perfect. It’s about preparing a meal for yourself, your family, or your friends,” he says with a smile.

Next, cook the gnocchi by gently dropping it into a pot of salted boiling water with the lid on. It will only take two to three minutes to float to the surface. After that, you can top the gnocchi with whatever sauce you like—whether it’s basil pesto, marinara, four-cheese sauce, or a classic sage butter sauce.

The next time you reach for frozen gnocchi, consider swapping it out for fresh potatoes instead. You’ll be surprised at how easy it is to make a homemade batch, and you’ll be glad you did.