Gnocchi with parsley, butter & samphire

Gnocchi with parsley, butter & samphire

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 1 hr Cook: 15 mins

More effort

Serves 4
Pass on the pasta and try making your own potato gnocchi - forage for samphire to make a fresh and frugal meat-free main

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal727
  • fat34g
  • saturates20g
  • carbs85g
  • sugars4g
  • fibre10g
  • protein14g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 900g floury potatoes, roughly the same size or halved if large, unpeeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50g salted butter
  • 1 medium egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225-280g plain white flour

For the sauce

  • 100g salted butter
  • 6 shallots, finely sliced
  • 3 garlic cloves, finely chopped
  • 200g samphire
    Samphire

    Samphire

    sam-fire

    Though there are two types of samphire - marsh and rock - only marsh samphire is widely…

  • 2 small packs parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. To make the gnocchi, cook the potatoes in boiling water for 40-50 mins until very tender, then drain well. Peel away the skin and press through a sieve or a potato ricer into a bowl.

  2. While the potatoes are still warm, add 1 tsp salt, the butter, egg and half the flour. Lightly mix together and turn out onto a floured board. Gradually knead in enough of the remaining flour to make a smooth, soft but slightly sticky dough.

  3. Roll out the dough into sausages, 2.5cm in diameter. Cut into roughly 2cm pieces and put on a floured tea towel to prevent the gnocchi sticking together.

  4. Bring a large pan of water to the boil. Drop the gnocchi into the water in batches and allow to cook for 2-3 mins until they float to the surface. Remove with a slotted spoon and keep hot while you cook the rest.

  5. Meanwhile, gently heat the butter in a large heavy-based pan, add the shallots and garlic, and gently soften for 5-6 mins. Add the samphire and cook for 4-6 mins more.

  6. Add the gnocchi to the pan with most of the parsley. Gently toss everything together and season. Serve immediately, scattered with the rest of the parsley.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
DavidSmb94
2nd Nov, 2016
5.05
Absolutely delicious! First time cooking with (or eating samphire), added slightly more butter and some chopped smoked bacon Would definitely cook again
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.