KEFALOTYRI SAGANAKI & POTATO GNOCCHI

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

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.