Name: Gnocchi with parsley, butter & samphire
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
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

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.