Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
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
Method
Heat the oil and butter in a large pan and fry the onions for about 20 minutes, until softened. Push the onions to one side of the pan and add the liver. Turn up the heat and sear the meat quickly on all sides. Remove the liver and onions from the pan.
Deglaze the pan with the vinegar, then return the liver and onions to the pan. Stir in the herbs, stock and some seasoning. Cook quickly for 2–3 minutes then remove from the heat – you want the meat to be pink inside.
To make the gnocchi, put the scooped out baked potato flesh in a bowl whilst still warm. Add the egg yolks and a little flour to the bowl and mix until combined. Roll into a log and chop into 2.5cm/1in pieces.
Drop the gnocchi into a pan of boiling, salted water and cook until they float.
Melt the butter in a heavy-based saucepan over a gentle heat. Once the butter’s melted, turn the heat to medium and cook, swirling the pan regularly, for about 7 minutes, until the butter starts to turn a deep golden brown, with dark speckles at the bottom of the pan.
Toss the gnocchi in the browned butter and serve with the liver and onions.