Gnocchi with parsley, butter & samphire

Pass on the pasta and try making your own potato gnocchi – forage for samphire to make a fresh and frugal meat-free main

  • Prep:1 hrs
    Cook:15 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 727
  • fat 34g
  • saturates 20g
  • carbs 85g
  • sugars 4g
  • fibre 10g
  • protein 14g
  • salt 1.9g


  • 900g floury potatoes, roughly the same size or halved if large, unpeeled
  • 50g salted butter
  • 1 medium egg, beaten
  • 225-280g plain white flour
  • 100g salted butter
  • 6 shallots, finely sliced
  • 3 garlic cloves, finely chopped
  • 200g samphire
  • 2 small packs parsley, chopped


  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. 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. 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. 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. 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. 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.

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