Gnocchi with parsley, butter & samphire

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

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

Divide dough into portions, roll into ropes, cut into 2cm pieces, and press with a fork to create ridges.