Kefalotyri saganaki and potato gnocchi

    25 min

    Tasty and comforting gnocchi with fried kefalotyri cheese, ready in under 30 minutes! Recipes created by Theodore Kyriakou from The Greek Larder in partnership with Odysea.

    3 people made this

    Serves: 2 

    • 250g gnocchi
    • 200ml extra virgin olive oil
    • 4 (80g) pieces kefalotyri cheese
    • 150g plain flour
    • 30 sage leaves
    • 1 knob butter, melted
    • salt and pepper, to taste
    • juice of ½ lemon

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a saucepan of salted water to the boil over medium heat. Add the gnocchi (drop into the base of the pan in a single layer, but don't overcrowd as they can stick together) and cook until they rise to the surface. Drain and transfer to a bowl. Drizzle over some olive oil and cover with cling film to keep warm.
    2. Dip the cheese in ice-cold water and then into flour so that you cover all sides. Repeat and then shake off excess flour. Heat a little olive oil in a large frying pan and fry the cheese until golden on all sides, turning as necessary.
    3. Rub about 30 sage leaves in your hand to release the flavour, then fry for a few seconds until they darken slightly. Lift out and drain on kitchen paper.
    4. Put the kefalotyri saganaki and gnocchi in a serving bowl and scatter over the sage. Drizzle over a little melted butter and season with salt and pepper to taste. Serve immediately with a squeeze of lemon juice.

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