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
Details
- Cuisine: Greek
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- 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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