CURIOUS FACTS:
All Blue potatoes are probably the most direct descendant of potatoes found almost 10,000 years ago high in the Peruvian Andes mountains.
NUTRITION:
Blue potatoes have more than double the level of antioxidant-rich flavonoids than either white-fleshed or sweet potatoes. Flavonoids
provide us with antioxidant protection against chronic disease, are anti-inflammatory, antimicrobial and anti-cancer. They also help
neutralize damaging free radicals and may reduce the risk of heart disease. Sage is a natural antiseptic. Use your leftover leaves for tea or ointments!
PURPLE AND WHITE GNOCCHI WITH SAGE BUTTER
INGREDIENTS
300g white potatoes
300g blue potatoes
1 large egg
about 1/2 a nutmeg
a handful or 2 of 00 flour
5 sage leaves
3 knobs of salted butter
salt and pepper
grated parmesan
(optional)
200g yellow & red baby tomatoes,
halved
torn coriander or basil leaves
a good squeeze of lime or lemon
300g white potatoes
300g blue potatoes
1 large egg
about 1/2 a nutmeg
a handful or 2 of 00 flour
5 sage leaves
3 knobs of salted butter
salt and pepper
grated parmesan
(optional)
200g yellow & red baby tomatoes,
halved
torn coriander or basil leaves
a good squeeze of lime or lemon
PREPARATION
Bake or boil the potatoes until soft. Bake until the skin is crispy and scoop out the flesh or boil and peel off the skin. Mash the potatoes and add nutmeg, egg yolk, and enough flour to make a soft dough. 1 handful should do it. Add a little water if it becomes too dry. Season well. Divide the dough in 4 and roll out each piece into a long tube, a little thicker than your thumb. Chop into small, pieces half the length of your thumb. Put the gnocchi in a pan of boiling salted water until they float (about 3 mins). Fry the sage in butter until crisp. Place gnocchi into the pan with the sage butter and fry for 1 minute. Dress the tomatoes with lime, oil, seasoning and herbs. Serve with gnocchi topped with grated parmesan and black pepper. Buon appetito!
Bake or boil the potatoes until soft. Bake until the skin is crispy and scoop out the flesh or boil and peel off the skin. Mash the potatoes and add nutmeg, egg yolk, and enough flour to make a soft dough. 1 handful should do it. Add a little water if it becomes too dry. Season well. Divide the dough in 4 and roll out each piece into a long tube, a little thicker than your thumb. Chop into small, pieces half the length of your thumb. Put the gnocchi in a pan of boiling salted water until they float (about 3 mins). Fry the sage in butter until crisp. Place gnocchi into the pan with the sage butter and fry for 1 minute. Dress the tomatoes with lime, oil, seasoning and herbs. Serve with gnocchi topped with grated parmesan and black pepper. Buon appetito!