Gnocchi With Parsley, Butter & Samphire

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
• 100g salted butter
• 6 shallots, finely sliced
• 3 garlic cloves, finely chopped
• 200g samphire
• 2 small packs parsley, chopped

Preparation

Serves 4

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.