ROYAL BLUE POTATOES
Say hello to the potato with personality. Royal Blues might sound fancy, but don’t let the name fool you — beneath that purple-brown skin lies golden, buttery flesh that’s smooth, creamy, and full of flavour. Grown in South Australia’s rich soils, these versatile spuds are perfect for roasting, mashing, baking, or turning into crispy wedges that wow. And the best part? Their vibrant skin is completely natural and deliciously edible — so you can skip the peeling and enjoy every bite. Royal Blues bring colour, taste and a touch of flair to any meal.
Available in 1.5kg bags from participating Foodland, IGA, Drakes and Greengrocers stores.
| Nutrition Information Serving per package: 6 Serving size: 250g |
||
| Per Serve | Per 100g | |
| Energy | 675 kJ (161 Cal) | 270 kJ (65 Cal) |
| Protein | 5.3 g | 2.1 g |
| Dietary Fibre, Total | 3.3 g | 1.3 g |
| Fat, Total | Less than 0.5 g | Less than 0.2 g |
| – saturated | Less than 0.3 g | Less than 0.1 g |
| Carbohydrate | 32.5 g | 13 g |
| – Sugars | 5.1 g | 2.1g |
| Sodium | 14 mg | 6 mg |
Callum’s Gnocchi with Pan Roast Pumpkin, Sage and Pine Nuts
-
1hr -
4 -
Easy
Ingredients
Method
STEP 1
Preheat oven to 180oC. Place potatoes onto a baking tray and roast for 50-60 minutes or until tender when pierced with a knife. Remove from oven, cut in half and carefully scoop out hot flesh into a fine sieve. Use a spatula to scrape the potato through the sieve into a large bowl. Allow to cool. Use a spatula to combine with egg yolk and flour. Mix until combined.
STEP 2
Divide dough into four, then roll each piece into a 2cm thick sausage shape dusting with extra flour to stop the dough sticking. Cut each into 2cm pieces and dust with flour.
STEP 3
Bring a pot of water to the boil. Add gnocchi and cook for 2-3 minutes or until they rise to the surface. Drain gnocchi then plunge into a large bowl of cold water to stop the cooking process. Drain and set aside.
STEP 4
Heat olive oil in a large, wide based frying pan. Add pumpkin and cook for 3-4 minutes or until golden brown and tender. Add sage, pine nuts, butter and gnocchi. Cook until butter and pine nuts have lightly browned. Squeeze in lemon juice and remove from heat.
STEP 5
Divide gnocchi between serving plates. Top with grated Pecorino or parmesan and chervil then serve.
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