Gnocchi with parsley, butter & samphire

Gnocchi with parsley, butter & samphire

  • Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal727
fat34g
saturates20g
carbs85g
sugars4g
fibre10g
protein14g
salt1.9g
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Ingredients

For the sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.8 ratings
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