Kefalotyri Saganaki & Potato Gnocchi

Kefalotyri Saganaki & Potato Gnocchi

  • 250gr gnocchi
  • 200ml extra virgin olive oil
  • 4 x 80gr pieces of Odysea Saganaki Kefalotyri cheese
  • 150gr all purpose flour
  • Ice-cold water
  • 30 sage leaves
  • A good knob of butter, melted
  • ½ lemon
  • Sea salt & freshly grounded black pepper


  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 grating of black pepper.
  5. Serve immediately with a lemon drizzle.

Recipes created by Theodore Kyriakou from The Greek Larder in partnership with Odysea

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