In a cheerful, practical episode of Next Level Kitchen, Gordon Ramsay walks through four crowd-pleasing dishes that prove cooking, easy recipes can still taste spectacular. From fluffy ricotta gnocchi made from leftover baked potatoes to a succulent roasted pork chop with a vibrant succotash, and speedy party-ready beef lettuce cups to a full English breakfast sandwich, each recipe is approachable, flavorful, and built on clever, time-saving techniques.
What to expect from these cooking, easy recipes
These recipes focus on simple pantry ingredients, smart shortcuts (like using baked potatoes or pre-made pesto), and techniques that lift everyday dishes into restaurant-quality bites. Each section below includes ingredients, step-by-step method, and Ramsay-style tips to help anyone recreate the dishes at home.
Ricotta Potato Gnocchi with Peas, Lemon & Pecorino
This gnocchi is an ideal way to transform leftover baked potatoes into crispy, tender pillows. It’s a riff on classic potato gnocchi that uses ricotta for lightness and sautés the pieces straight in a hot pan for color and crunch.
Ingredients
- 2 large baked potatoes (cooled)
- 1 egg (plus a little extra if needed)
- 150–200g dried ricotta (squeezed dry)
- 150–200g 00 flour (start small)
- Fresh thyme flowers
- Olive oil and butter for frying
- Fresh peas, basil, pesto, lemon zest and juice
- Grated pecorino to finish
Method
- Peel and scoop the baked potatoes, push through a ricer (or fine grater) for light, lump-free potato.
- Season with salt and pepper, make a well, add beaten egg, and fold in squeezed ricotta. Don’t overmix — leave ricotta flecks visible.
- Sprinkle in 00 flour until the mixture forms a pliable dough. Pull thyme flowers from the stems and fold through.
- Rest 5 minutes, roll into a thick cigar, cut pieces, and shape with the thumb or a fork for ridges.
- Sauté in hot oil with rivet-side down, add butter to brown, then toss gently. Finish with peas, basil, a generous spoon of pesto, lemon zest and juice, and pecorino.
Top tips
- Riced potatoes give the lightest texture; if no ricer, use a fine grater.
- Dry the ricotta before adding to avoid a wet dough.
- Sauté rather than blanching to preserve flavor and achieve crisp edges.
Roasted Pork Chop with Charred Corn Succotash
Simple seasoning, rendered fat, and a splash of stock keep the pork juicy; the succotash adds color, char, and brightness. This is rustic, crowd-friendly cooking, easy recipes that don’t skimp on flavor.
Ingredients
- Bone-in pork chops
- Olive oil, smoked paprika, ancho chili powder, coriander, salt and pepper
- Butter, fresh thyme, splash of stock
- Succotash: corn, red onion, butternut squash (grated), bell peppers, zucchini, jalapeño, garlic, cilantro, lime
Method
- Score fat, rub chops with oil and spices (can be done hours ahead).
- Sear in a cast-iron pan, tilt to render fat, add butter and thyme, then a splash of stock, cover and cook gently until tender and moist.
- For succotash, char corn, sauté onions, add grated butternut so it melts and enriches the pan, then peppers, zucchini, garlic, jalapeño and finish with cilantro and lime.
- Rest the pork, spoon pan juices over, and serve with a generous mound of succotash.
Top tips
- Don’t over-color the pork — sear to golden, then finish with stock to keep it juicy.
- Grating butternut speeds cooking and creates a silky texture that binds the succotash.
Asian-Style Crispy Beef Lettuce Cups
These are a party-friendly option that shows how bold flavor and quick technique turn humble ground beef into a showstopper. They’re perfect for sharing and make excellent make-ahead components.
Ingredients
- 400g ground beef (or mix beef & pork)
- Sesame oil, neutral oil, dark soy, fish sauce, chili flakes
- Ginger, garlic, scallions, toasted sesame seeds
- Peanut sauce: coconut milk, soft peanut butter, fish sauce, dark soy, honey, chili flakes
- Quick pickle: grated daikon with sugar and white wine vinegar
- Lettuce hearts, sliced carrot, lime wedges
Method
- Sear seasoned ground beef in a smoking-hot pan until deeply caramelized and crispy in places.
- Add garlic and grated ginger, a splash of dark soy, fish sauce and sesame oil. Stir in scallions and sesame seeds off heat.
- For the peanut sauce, simmer coconut milk with peanut butter, fish sauce, dark soy and honey until thickened; finish with chili flakes.
- Quick-pickle grated daikon with sugar and white wine vinegar.
- Build lettuce cups: daikon at the base, a spoon of peanut sauce, pile on the crispy beef, top with pickled onions, carrot and a squeeze of lime.
Top tips
- Get the pan very hot to develop maximum caramelization — that contrast of crunchy bits and saucy richness is the heart of the dish.
- Make the pickle ahead; it adds bright crunch that balances the rich beef and peanut sauce.
Full English Breakfast Sandwich — Elevated
Ramsay turns a classic into a hand-held delight: sausages, bacon, blistered tomatoes and blistered-yet-tender eggs get layered between bread with a spicy Sriracha butter. It’s indulgent, brilliant hangover food and a brilliant example of comfort-forward cooking, easy recipes that everyone loves.
Ingredients
- Breakfast sausages, smoked back bacon or streaky bacon, vine tomatoes
- Eggs, oil, butter, chili flakes, Sriracha, Worcestershire sauce
- Thick slices of good bread, a dash of balsamic for tomatoes
Method
- Sear sausages and bacon until colored; prick sausages to prevent bursting and help render fat.
- Stab tomatoes to blister and break down into a quick roasted tomato puree with a splash of balsamic.
- Fry eggs in foaming butter while tilting the pan so foamed butter cooks the whites gently — aim for crisp edges and runny center; finish with a little Sriracha and Worcestershire sauce.
- Assemble: sausage halves on the bottom slice, bacon, tomato puree, topped with the egg and close the sandwich. Press and slice to serve.
Top tips
- Foaming butter technique: tilt and swirl the pan so bubbling butter cooks whites evenly without overcooking the yolk.
- Let tomatoes break down in the pan for intense flavor; a splash of vinegar brightens the mix.
Final thoughts on cooking, easy recipes
These four dishes are proof that cooking, easy recipes can be exciting, vibrant, and satisfying. They rely on a few smart moves — ricing potatoes, rendering fat properly, searing for caramelization, quick pickles, and a finishing squeeze of acid — to create big flavors from everyday ingredients. Whether cooking for family or hosting friends, these recipes deliver big on taste with minimal fuss.
Quick reminders
- Prepare ahead where possible: marinate the pork, dry ricotta, or make the daikon pickle.
- Heat is your friend: hot pans = color and flavor.
- Finish with acid and fresh herbs to lift each dish.
For anyone looking for reliable, joyful recipes that celebrate technique and accessibility, these are perfect examples of cooking, easy recipes done right — bright, bold, and made for sharing.
This article was created from the video Can YOU Cook These Recipes With Gordon Ramsay? | Next Level Kitchen | Gordon Ramsay with the help of AI.
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