Gnocchi with Venetian-style liver and onions
By Matt Tebbutt From 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 …