Rock samphire and sea purslane gnocchi 

This morning I went with my (chef) friend Jamie for a kayak along one of the beautiful river estuaries on the Isle of Wight. After a paddle we searched the river bank for sea vegetables to forage and found an abundance of fresh rock samphire and sea purslane- too good an opportunity to pass up on. He suggested I try to make some gnocchi with our free food…here’s what happened…

 So to start with, I boiled 750g of potatoes, skin on, until soft.

Whilst these were cooking, I added the sea vegetables (a large handful of samphire and a small handful of purslane) to my nutribullet, with a good handful of cashew nuts, a clove of garlic, juice of a lemon, a dessert spoon sized piece of parsley, a shake a Himalyan pink salt and 2 teaspoons of nutritional yeast, and blended.

I had to add a splash of water to keep it moving and blend smoothly.
When the potatoes were soft, I peeled them and added to my blender with 200g plain flour (I used gluten free), a tsp of pink salt and the sea vegetable ‘melange’

When the mixture was smooth, I bought a pan of water to the boil and used two teaspoons to (albeit, messily) ‘quenelle’ the gnocchi into manageable sizes and dropped them into the boiling water; a few at a time, for 2-3 minutes, before removing them onto a dry tea-towel.
While I was doing this, I put most of a bulb of garlic in the oven to roast- no oil, just in the oven at 180, for about 15-20 minutes, depending on the size of the cloves. When they are roasted, push them out of their skins and ‘smush’ them up with the back of a spoon, add some salt and extra virgin olive oil, and you’ll have a really delicious roasted garlic oil to drizzle over the gnocchi.
When all the gnocchi are prepared (this would feed 4 adults easily)

and the garlic oil was ready; I cooked the gnocchi in a heated, non-stick pan, until warm and starting to crisp a little (turn during cooking) I then added some baby spinach to the pan until wilted, and plated, before drizzling over the roasted garlic oil. 

Delicious! If you are lucky enough to live in a coastal area, please do try making these, the flavour is incredible! And of course- don’t pick and eat anything unless you are certain it is what you think it is! Enjoy ❤️


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