Fried Greek cheese with potato gnocchi recipe

Fried Greek cheese with potato gnocchi recipe

Fried kefalotyri cheese with potato gnocchi. 

'Kefalotyri' is a hard, yellow, Greek cheese. 'Saganaki' is a dish that has been prepared shallow-fried. 'Kefalotyri saganaki' is fried kefalotyri.

Ingredients

  • 250 g gnocchi
  • 200 ml extra virgin olive oil
  • 4 x 80g pieces of kefalotyri
  • 150 g all-purpose flour
  • 1 bowl ice-cold water
  • 30 sage leaves
  • 1 knob of butter, melted
  • 0.5 lemon
  • 8.8 oz gnocchi
  • 7 fl oz extra virgin olive oil
  • 4 x 80g pieces of kefalotyri
  • 5.3 oz all-purpose flour
  • 1 bowl ice-cold water
  • 30 sage leaves
  • 1 knob of butter, melted
  • 0.5 lemon
  • 8.8 oz gnocchi
  • 0.8 cup extra virgin olive oil
  • 4 x 80g pieces of kefalotyri
  • 5.3 oz all-purpose flour
  • 1 bowl ice-cold water
  • 30 sage leaves
  • 1 knob of butter, melted
  • 0.5 lemon

Details

  • Cuisine: Greek
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. Bring a saucepan of salted water to the boil over medium heat. Add the gnocchi (drop onto base of 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 & 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 paper towel.
  4. Put the kefalotyri saganaki & gnocchi in a serving bowl and scatter over the sage. Drizzle over a little melted butter and then finish with a dusting of ground black pepper.
  5. Serve immediately with a lemon drizzle.

This recipe was devised by Theodore Kyriakou from The Greek Larder in partnership with Odysea

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