Gnocchi with Venetian-style liver and onions

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the liver and onions

  • 2 tbsp olive oil
  • 50g/1¾oz unsalted butter
  • 2 onions, thinly sliced
  • 500g/1lb 2oz calf’s liver, cut into thin strips
  • splash white balsamic vinegar
  • 2 tbsp parsley, chopped
  • 2 sage leaves, chopped
  • 100ml/3½fl oz chicken stock
  • salt and freshly ground black pepper

For the gnocchi

  • 3 large baked potatoes, halved and potato flesh scooped out
  • 4–5 medium free-range egg yolks
  • large pinch salt
  • 50–100g/1¾–3½oz plain flour
  • 50g/1¾oz butter
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