- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 727
- Carbohydrate Content: 85g
- Fat Content: 34g
- Fiber Content: 10g
- Protein Content: 14g
- Saturated Fat Content: 20g
- Sodium Content: 1.9g
- Sugar Content: 4g
Gnocchi with parsley, butter & samphire Recipe
Gnocchi with parsley, butter & samphire is a Italian recipe for 4 people, takes only 15 mins; recipe has potato, salted butter and egg.
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
Instructions
- 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.