Preparation time: 30 minutes
Cooking time: 10 minutes
For the gnocchi
1kg floury potatoes, such as British Queens, Kerr’s Pinks or Golden Wonders
2 large organic egg yolks (reserve the whites)
150g plain flour
2-4 tablespoons chopped parsley
sea salt and freshly ground black pepper
For the parsley & chilli butter
¼ teaspoon chilli flakes or 1 fresh red or green chilli, finely sliced, seeds included or discarded as you wish
2 tablespoons finely chopped curly or flat-leaf parsley
Cook the potatoes with their skins on in a large amount of boiling salted water for 15–30 minutes, until soft. Drain and peel while hot.
Put the potatoes through a mouli or ricer into a bowl, or mash with a potato masher.
Lightly fold in the egg yolks, flour, semolina, parsley and salt, and work together quickly to make a dough. Add a little egg white if it is too dry.
Divide the gnocchi dough into four. On a clean surface, roll each piece of dough into a long roll shape a little fatter than your index finger. Cut into 2cm lengths. Roll each small piece in the palm of your hand with the tines of a fork. This will make indentations which will catch a bit of the sauce.
To make the parsley and chilli butter, melt the butter and when it foams add the chilli and cook for a minute or so, then add the finely chopped parsley.
Bring a large pan of salted water to the boil. Add the gnocchi and cook over a high heat for 2–3 minutes or until they rise to the surface. Remove with a slotted spoon, letting the spoon rest on a clean folded cloth to drain off any excess water. Serve on hot plates with the parsley and chilli butter.
Darina Allen interview: 'I want people to take control of the food they feed their family'