Share :

Kefalotyri Saganaki & Potato Gnocchi

A recipe by

Ingredients

  • About 30 sage leaves
  • 250g gnocchi
  • 200ml extra virgin olive oil
  • 4x80g Odysea Saganaki Kefolotyri cheese
  • 150g all purpose flour
  • Ice-cold water
  • A good knob of butter
  • 1/2 lemon
  • Sea salt & freshly ground black pepper

Instructions

  1. Rub the sage leaves in your hands to release the flavour then fry them for a few seconds till they darken slightly then drain on kitchen paper
  2. Cook gnocchi in boiling water until they rise to the surface, drain and transfer to a bowl and cover to keep warm.
  3. Dip the cheese into ice cold water and then in flour to cover all sides. Repeat and shake off excess flour.
  4. Heat a little olive oil in a large frying pan and fry the cheese till golden on all sides, turning when necessary.
  5. Place the gnocchi in a serving bowl, add the pan-fried cheese, crush the sage leaves in your hands and scatter over. Serve immediately with some lemon and freshly ground pepper.
Your Basket

You have 7 items in your basket.

Basket Subtotal: £22.35

Recently added item(s)

  1. Remove This Item Rovies Organic Kalamata Olive Paste (100g) Edit item
  2. Remove This Item Odysea Harissa Spicy Meze (220g) Edit item
  3. Remove This Item Karyatis Caper Berries (230g) Edit item