- 900g floury potatoes, roughly the same size or halved if large, unpeeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 50g salted butter
- 1 medium egg, beaten
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
Though there are two types of samphire – marsh and rock – only marsh samphire is…
- 2 small packs parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.
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.
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.
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.