Gnocchi with parsley, butter & samphire
A meat free main that packs plenty of flavour, this gluten-free dinner waves goodbye to the pasta for some fresh potato gnocchi. Either make the gnocchi yourself (super easy) or, like me, be lazy and buy it pre-packaged (even easier). For something more extravagent, go easier on the amounts and lay a piece of grilled fish on top.
Prep 10 mins. Cook 15 mins
- pack of gnocchi
- 100g salted butter
- 6 shallots, finely sliced
- 3 garlic cloves, finely chopped
- 200g samphire
- 2 small packs parsley
- 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.
- Place your gnocchi into boiling water until they begin to rise to the surface. 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.