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Jamie's £1 Wonders & Money-Saving Meals
By Jamie Oliver
Ingredients
100g leftover cooked ham hock, plus leftover fat or olive oil
400g plain flour
3 large free-range eggs
300ml semi-skimmed milk
1 whole nutmeg, for grating
12 fresh sage leaves
3 sprigs of fresh oregano
250ml leftover ham hock broth
60g Parmesan cheese
Method
- Shred the ham hock, discarding any bones and fat.
- Pile the flour into a large bowl, crack in the eggs, pour in the milk, add a pinch of sea salt and a few gratings of nutmeg, then whisk together to make a thick batter.
- Bring a large pot of salted water to the boil.
- Melt 2 tablespoons of leftover ham fat (if using) or olive oil in a large non-stick frying pan over a medium-low heat. Strip in the sage and oregano leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
- To make the sauce, finely chop the leftover cooked onion and place in the frying pan with the shredded ham hock. Pour in the leftover ham broth and bring to the boil.
- Working quickly, pour the batter into a colander over the pan of boiling water and use a spoon to swirl and push it around, encouraging it to fall through the holes of the colander, straight into the water. Cook for just 2 or 3 minutes, or until they float to the surface, then use a slotted spoon to transfer straight into the sauce. Off the heat, grate over most of the Parmesan, stirring to coat.
- Transfer the gnocchetti into a serving platter, grate over the remaining Parmesan and top with the crispy herb leaves, grating over a little extra nutmeg, to serve.
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