Gnocchi with parsley, butter & samphire

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

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

Knead gnocchi dough gently for 2 minutes until smooth, then divide into 4 portions and roll into thin ropes.