Italian recipe for 4 people, takes only 15 mins; recipe has potato, salted butter, egg, white flour, salted butter, shallots, garlic clove, samphire and parsley.
Gnocchi with parsley, butter & samphire
Course: Italian
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 3 garlic cloves, finely chopped
- Egg: 1 medium egg, beaten
- Parsley: 2 small packs parsley, chopped
- Potato: 900g floury potatoes, roughly the same size or halved if large, unpeeled
- White Flour: 225-280g plain white flour
- Salted Butter: 50g salted butter
- Shallots: 6 shallots, finely sliced
- Samphire: 200g samphire
Directions
- 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.
