Gnocchi with parsley, butter & samphire

• floury potatoes↗900g g

  roughly the same size or halved if large, unpeeled

• salted butter↗50g g
• medium egg↗1

  beaten

• plain white flour↗225-280g g
• salted butter↗100g g
• shallots↗6

  finely sliced

• garlic cloves↗3

  finely chopped

• samphire↗200g g
• small packs parsley↗2 small pack

  chopped

Step-by-step instructions

1. 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. 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. 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. 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. 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. 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.