GNOCCHI WITH PARSLEY, BUTTER & SAMPHIRE

Gnocchi with parsley, butter & samphire image

Pass on the pasta and try making your own potato gnocchi - forage for samphire to make a fresh and frugal meat-free main

Provided by Georgina Fuggle

Categories Dinner, Lunch, Main course, Pasta, Starter, Supper, Vegetable

Time 1h15m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 727 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.9 milligram of sodium