Fried Greek cheese with potato gnocchi recipe

Recipes

Theodore Kyriakou
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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.

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.
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.
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.
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.
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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