Gnocchi with parsley, butter & samphire
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Ingredients
- 900g floury potatoes, roughly the same size or halved if large, unpeeled
- 50g salted butter
- 1 medium egg, beaten
- 225-280g plain white flour
For the sauce
- 100g salted butter
- 6 shallots, finely sliced
- 3 garlic cloves, finely chopped
- 200g samphire
- 2 small packs parsley, chopped
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.
