Gnocchi with parsley, butter & samphire

Boil 900 g potatoes until tender, about 20 minutes. Drain and pass through a ricer while hot.

Mix riced potatoes with 225 g flour, 50 g beaten egg, and salt until a soft dough forms.

On a floured surface, roll dough into a rope and cut into bite-sized pieces. Press each gently with a fork.