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🍽️ Scaloppine alla panna with fresh Gnocchi and Leeks

624 kcal · 30 min · 4 servings

Scaloppine alla panna with fresh Gnocchi and Leeks Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the schnitzel, pat dry with kitchen paper, and pound flat between two layers of cling film. Then cut crosswise into thin strips and set aside.
  2. 2. Cut off the root end of the leek and halve the leek lengthwise. Cut into diagonal thin strips and rinse thoroughly in a sieve. Peel the garlic and chop finely. Wash the parsley, dry it, pluck off the leaves from the stems, and chop.
  3. 3. Bring about 4 liters of salted water to a boil in a large pot. Add the gnocchi to the bubbling salted water (important: the water should not boil vigorously) and let them sit for about 3 minutes. Drain the cooked gnocchi into a sieve, rinse briefly, and let them drain well.
  4. 4. In the meantime, heat 1 tablespoon of oil in a pan over high heat. Season the schnitzel strips with salt and sear for approx. 2 minutes. Then place on a plate and set aside. Do not clean the pan and let it cool down slightly.
  5. 5. Add 2 tablespoons of oil to the pan drippings and warm over medium heat. Add the leek and garlic and sweat for about 2 minutes, stirring occasionally, until they are colorless. Season with salt, then deglaze with the cream and simmer for approx. 2-3 minutes.
  6. 6. Fold in the gnocchi and the scaloppine alla panna and keep warm over low heat for about 2 minutes. Add the parsley to the gnocchi and season generously with salt and pepper. Plate on deep plates and serve. Enjoy your meal!

Nutrition per serving