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

1 kg
potatoes
1 ½ tsp
salt
5 tbsp
olive oil
 ½ tsp
pepper
1 ½ 
lemons
2 tbsp
thyme leaves
300 g
Greek yoghurt
80 g
feta cheese
3 
garlic cloves
2 
ciabattas
2 tbsp
chopped basil
30 g
spinach leaves
2 tsp
honey
1 
red pepper
1 tsp
butter
200 g
mushrooms
250 g
burrata
200 g
prosciutto crudo
80 g
flour
1 
egg
1 
onion
200 g
cherry tomatoes
50 ml
whipping cream

Gnocchi with prosciutto, peppers, mushrooms and cherry tomatoes with burrata

Gnocchi with prosciutto, peppers, mushrooms and cherry tomatoes with burrata
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 Sauce50 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 until softened, 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.

Nutritional facts (per portion):3153 kJ / 753 kcal
36.7 gFat
29.8 gProtein
74.5 gCarbohydrates

Ciabatta with grilled peppers, burrata, prosciutto crudo and caramelised mushrooms

Ciabatta with grilled peppers, burrata, prosciutto crudo and caramelised mushrooms
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 Sauce1 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, crushed garlic, Kikkoman Soy Sauce, herbs, lemon juice and honey into a smooth paste.

Spread on the grilled side 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 Sauce1 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.

Nutritional facts (per portion):2878 kJ / 687.5 kcal
37.1 gFat
30.6 gProtein
57.1 gCarbohydrates

Baked crushed potatoes with soy, lemon and thyme yoghurt and feta cheese

Baked crushed potatoes with soy, lemon and thyme yoghurt and feta cheese
Baked crushed potatoes with soy, lemon and thyme yoghurt and feta cheese

Step 1

600 g potatoes – 0.5 tsp salt

Boil the potatoes in their skins in salted water until tender. 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 Sauce3 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 Sauce0.5  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.

Nutritional facts (per portion):1532 kJ / 366 kcal
16.4 gFat
6.8 gProtein
46.3 gCarbohydrates

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