swiss

Saffron Potato Gnocchi with Alpine Cheese and Leeks

Name: Saffron Potato Gnocchi with Alpine Cheese and Leeks
Yield: 1 serving
Cuisine: swiss
Ingredients: 221 g potato gnocchi (store-bought); 47 g gruyere cheese, grated; 119 g leek, thinly sliced; 9 g olive oil; 128 g vegetable broth; 0.05 g saffron threads; 1 g black pepper; 3 g salt

This pan-fried dish pairs potato gnocchi with gruyere cheese, grated, leek, thinly sliced and saffron threads. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

55 g Carbohydrates

38 g Fat

5 g Fiber

Saffron Potato Gnocchi with Alpine Cheese and Leeks

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

221g potato gnocchi (store-bought) 298 kcal
47g gruyere cheese, grated 194 kcal
119g leek, thinly sliced 73 kcal
9g olive oil 80 kcal
128g vegetable broth 8 kcal
0g saffron threads 0 kcal
1g black pepper 3 kcal
3g salt 0 kcal

Cooking instructions

vegetable brothsaffron threads
Warm the broth in a small saucepan and steep the saffron in it for 2 minutes.
leekolive oil
Heat the olive oil in a skillet over medium heat. Add the leek and cook until soft and lightly golden, 6-8 minutes.
potato gnocchi (store-bought)
Add the gnocchi to the skillet and pan-fry 3-4 minutes, stirring gently until lightly browned in spots.
gruyere cheesevegetable brothsaffron threadsblack peppersalt
Pour in the saffron broth, simmer 2 minutes to reduce slightly, then stir in the grated cheese until glossy. Season with salt and black pepper and serve immediately.