Herbed Gnocchi with Leek Cream Sauce
Category: Pasta Dishes
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Fresh herbs (basil, parsley, chives, thyme) | 2 tbsp (finely chopped) |
| All-purpose flour | 300 g |
| Fine salt | to taste |
| Eggs | 1 |
| Leeks | 350 g |
| Vegetable broth | 200 ml |
| Butter | 30 g |
| Extra virgin olive oil | 2 tbsp |
| White pepper | to taste |
| Salt | to taste |
Instructions:
-
Prepare the Gnocchi:
- Begin by washing the potatoes thoroughly and cooking them whole, with their skin still on, in salted boiling water for about 30 minutes. If using a pressure cooker, cook for about 15 minutes.
- Once the potatoes are tender, drain them and let them cool slightly. Peel the potatoes while they are still warm.
- Pass the peeled potatoes through a potato ricer or sieve, and collect the pureed potato on a clean work surface or in a large bowl.
- Finely chop the fresh herbs (such as basil, parsley, chives, and thyme) and add them to the mashed potatoes. Incorporate the flour and one egg into the mixture, seasoning with a pinch of salt.
- Gently knead the mixture to form a dough that is smooth and elastic. If the dough feels too sticky, add a little more flour.
- Divide the dough into smaller portions and roll them into 2.5 cm thick logs. Using a gnocchi board, roll each piece to create the signature ridged pattern, which helps the sauce cling better.
-
Prepare the Leek Cream Sauce:
- Trim and clean the leeks, then slice them thinly. In a large skillet, heat the olive oil and butter over medium heat.
- Add the sliced leeks to the pan and sautรฉ for about 5-7 minutes until they become tender and translucent.
- Pour in the vegetable broth, stirring to combine. Let the mixture simmer gently for a few minutes until the leeks soften further and the broth reduces slightly. Season with white pepper and salt to taste.
-
Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Gently add the gnocchi in batches to the water, cooking them for about 2-3 minutes, or until they float to the surface, signaling that they are done.
- Using a slotted spoon, remove the gnocchi from the water and add them directly to the skillet with the leek cream sauce. Toss gently to coat the gnocchi in the sauce and let them simmer together for another 2-3 minutes to allow the flavors to meld.
-
Serve:
- Once the gnocchi are well coated in the creamy leek sauce, serve them immediately while they are hot. Garnish with extra fresh herbs or a sprinkle of grated cheese, if desired.
Tips:
- For extra flavor: Add a dash of grated Parmesan or Pecorino Romano to the cream sauce for a richer taste.
- Make it ahead: You can prepare the gnocchi dough in advance and refrigerate it for up to 24 hours. Just cook the gnocchi fresh when you’re ready to serve.
- For a twist: Try using other seasonal herbs or a combination of herbs you enjoy.
Enjoy this comforting and flavorful Italian-inspired dish, where delicate, pillowy gnocchi meets a rich, velvety leek cream sauceโperfect for a cozy dinner with family and friends!
