Potato

Index: Sweet Potato and Sage Gnocchi, Warm Salad Nicoise.

Sweet Potato and Sage Gnocchi (Source: BBC Vegetarian Good Food Magazine, July 97)

Serves: 2

Preperation Time: 5 Minutes

Cooking Time: 15 Minutes

• 400g pack of Potato Gnocchi
• 1 large Sweet Potato, cut in to 1.5cm cubes
• 1 tablespoon Oil
• 8 Sage leaves
• 130ml Single Cream
• 25g Parmesan

1. Cook the Gnocchi according to the packet instructions. The gnocchi will rise to the surface when they are cooked. Drain, return to the pan and keep warm.
2. Meanwhile, heat the oil in a pan and fry the sweet potato until softened and browned on all sides.
3. Chop half the sage leaves and add to the sweet potatoes with the cream then cook for about 2-4 minutes until heated through. Do not bring the sauce to the boil.
4. Add the gnocchi to the sauce and mix well. Heat through for another couple of minutes and serve with remaining parmesan sprinkled on top, with the whole sage leaves. Good with a crisp green salad.

Warm Salad Nicoise (Source: BBC Vegetarian Good Food Magazine, July 97)

Serves: 2

Preperation Time: 10 Minutes

Cooking Time: 15 Minutes

• 530g small New Potatoes, halved
• 115g French Beans, trimmed and halved
• 1 yellow Pepper, cored, deseeded and quartered
• 150g Cherry Tomatoes
• 2 tablespoons Olive Oil
• 1 clove Garlic, crushed
• 1 tablespoon Balsamic Vinegar
• 2 sun-dried Tomatoes, finely chopped
• 1 tablespoon fresh Basil leaves
• 1 tablespoon fresh Parsely leaves
• 25g pitted Black Olives
• 1 medium Egg, hard boiled and cut in to quarters

1. Preheat grill to medium.
2. Cook potatoes in a pan of slightly salted boiling water for 4 minutes. Add the french beans and simmer until the potatoes are tender. Drain and keep warm.
3. Meanwhile, grill the pepper and tomatoes until charred.
4. Place the pepper in a plastic bag for 5 minutes to loosen the skin.
5. Peel and cut the pepper in to strips.
6. Heat the oil in a pan and fry the garlic for a minute, stirring continuously.
7. Remove the pan from the heat, add the remaining ingredients (except the egg) and toss the ingredients together until mixed well.
8. Arrange the egg quarters on the top and serve with freshly ground black pepper.

Last revised: September 02, 1997.