Quick and Easy Gnocchi with Parsley Butter & Sea Veggies

Step 1: Cook the Potatoes

1. Boil the Potatoes
   • Place 900g of unpeeled floury potatoes in a large pot of boiling water.
   • Cook for 40-50 minutes until very tender.
   • Drain well and let them cool slightly.

Step 2: Prepare the Gnocchi Mixture

2. Peel and Mash

   • Once cool enough to handle, peel the potatoes and press them through a sieve or potato ricer into a large bowl.

3. Mix Ingredients

   • While the potatoes are still warm, add 1 tsp of salt, 50g of salted butter, 1 beaten egg, and half of the 225-280g plain flour.
   • Lightly mix the ingredients together.

4. Knead the Dough

   • Turn the mixture out onto a floured surface.
   • Gradually knead in enough of the remaining flour to form a smooth, soft, but slightly sticky dough.

Step 3: Shape the Gnocchi

5. Roll and Cut
   • Roll the dough into sausages about 2.5cm in diameter.
   • Cut the sausages into roughly 2cm pieces.
   • Place the pieces on a floured tea towel to prevent sticking.

Step 4: Cook the Gnocchi

6. Boil Water

   • Bring a large pot of water to a boil.

7. Cook Gnocchi

   • Drop the gnocchi into the boiling water in batches.
   • Cook for 2-3 minutes until they float to the surface.
   • Remove with a slotted spoon and keep warm while cooking the rest.

Step 5: Prepare the Sauce

8. Sauté Shallots and Garlic

   • In a large heavy-based pan, gently heat 100g of salted butter over medium heat.
   • Add 6 finely sliced shallots and 3 chopped garlic cloves.
   • Cook for 5-6 minutes until softened.

9. Add Samphire

   • Stir in 200g of samphire and cook for another 4-6 minutes until tender.

Step 6: Combine and Serve

10. Mix Gnocchi and Sauce

    • Add the cooked gnocchi to the pan along with most of the chopped parsley.
    • Gently toss everything together and season to taste.

11. Serve

    • Serve immediately, scattered with the remaining parsley for garnish.

Enjoy your Quick and Easy Gnocchi with Parsley Butter & Sea Veggies!