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Kefalotyri Saganaki & Potato Gnocchi

A recipe by


  • 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


  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.
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