Lunch dishes - Baked potatoes, burrata ciabatta, gnocchi
Crispy lemon and thyme potatoes with yoghurt sauce, a sandwich packed full of burrata and prosciutto, and homemade gnocchi. Three dishes offering a range of flavours while sharing many of the same ingredients, making it easy to plan and prepare them in succession.
Ingredients
Gnocchi with prosciutto, peppers, mushrooms and cherry tomatoes with burrata
Step 1
400 g potatoes – 80 g flour – 1 egg – 1 tsp salt
Boil the potatoes in their skins. Peel when slightly cooled and mash through a press or mincer. Add the flour and egg to make the gnocchi dough. Divide into two parts and make a roll on a floured surface. Cut the roll into approx. 3 cm pieces.
Boil the gnocchi dumplings in salted water until they are soft – about 3 minutes after they rise to the surface.
Step 2
1 onion – 1 garlic clove – 0.5 red pepper – 100 g mushrooms – 200 g cherry tomatoes – 100 g prosciutto crudo – 1 tbsp olive oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 50 ml double cream
Chop the onion and garlic. Slice the red pepper and mushrooms and halve the tomatoes. Cut the ham into strips. Fry the onion in olive oil, add the garlic and fry for half a minute. Add the red pepper and mushrooms and fry for 3 minutes. Add the ham and fry for a further 2 minutes, then add the tomatoes. Add the Kikkoman Soy Sauce and cream.
Mix and simmer for about 3 minutes.
Step 3
125 g burrata – 1 tbsp chopped basil – 0.25 tsp pepper
Add the cooked gnocchi, burrata, and basil leaves to the sauce. Serve sprinkled with freshly ground pepper.
Tip:
To save time, you can use ready-made gnocchi, available in many shops, but it's worth taking the time to prepare them yourself.
Ciabatta with grilled peppers, burrata, prosciutto crudo and caramelised mushrooms
Step 1
2 ciabattas – 150 g Greek yoghurt – 1 garlic clove – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp chopped basil – 1 tbsp thyme leaves – 30 g spinach leaves – 0.5 lemon – 1 tsp honey
Cut the ciabatta in half lengthwise. Grill on the cut side.
Mix the yoghurt, garlic, Kikkoman Soy Sauce, herbs, lemon juice and honey into a smooth paste.
Coat the underside of the ciabatta.
Step 2
0.5 red pepper – 1 tbsp olive oil – 1 tsp butter – 100 g mushrooms – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp honey
Cut the red pepper into wide strips. Brush with olive oil and grill. Set aside.
Cut the mushrooms into quarters. Heat the butter in a pan, add the mushrooms and fry for 2 minutes over a high heat. Add the Kikkoman Soy Sauce and honey. Reduce the heat and fry for a further 1 minute until the mushrooms caramelise.
Step 3
125 g burrata – 100 g prosciutto crudo
Place the grilled pepper, burrata, ham and mushrooms on the ciabatta with herb paste. Cover with the other half of the bun.
Baked crushed potatoes with soy, lemon and new thyme yoghurt and feta cheese
Step 1
600 g potatoes – 0.5 tsp salt
Boil the potatoes in their skins in salted water. Drain and dry.
Place them on a baking tray lined with parchment paper and crush each one with the bottom of a jar or glass.
Step 2
2 tsp Kikkoman Naturally Brewed Soy Sauce – 3 tbsp olive oil – 0.25 tsp pepper – 0.5 lemon – 0.5 tbsp thyme leaves
Grate the zest and squeeze the juice from the lemon. Mix the Kikkoman Soy Sauce, olive oil, pepper, lemon juice, lemon zest and thyme in a bowl. Coat each potato with the marinade using a brush.
Bake at 200 °C for about 30 minutes.
Step 3
150 g Greek yoghurt – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 0.5 lemon – 80 g feta cheese – 1 garlic clove – 0.5 tbsp thyme leaves
Mix the yoghurt with the Kikkoman Soy Sauce, lemon juice, crushed feta cheese and a pressed garlic clove.
Pour the sauce over the baked potatoes. Sprinkle with fresh thyme and lemon zest.
Tip:
You can replace the thyme with your favourite herbs. Rosemary, mint or coriander also go well.
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