Gnocchi with parsley, butter & samphire
- Georgina Fuggle
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Serves 4
More effort
Prep: 1 hr
Cook: 15 mins
A star rating of 4.8 out of 5.11 ratingsRate
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Pass on the pasta and try making your own potato gnocchi - forage for samphire to make a fresh and frugal meat-free main
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal727
- fat34g
- saturates20g
- carbs85g
- sugars4g
- fibre10g
- protein14g
- salt1.9g
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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.
Recipe from Good Food magazine, May 2015
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A star rating of 4.8 out of 5.11 ratings
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