Ingredients
Method
Prepare the Leeks and Gnocchi
- Start by trimming the leeks—slice them in half lengthways and rinse under cold water to remove any dirt. Once clean, slice them thinly. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions, typically until they float to the surface. Drain and set aside, keeping some of the cooking water for later.
Cook the Leeks
- In a large frying pan, heat a generous drizzle of olive oil over medium heat. Add the sliced leeks and cook gently for about 8-10 minutes, stirring occasionally until they soften and start to caramelize slightly. You want them to be tender but still hold their shape.
Make the Creamy Sauce
- Once the leeks are softened, pour in the cream, a pinch of nutmeg, and a little salt and pepper. Let the sauce simmer for a few minutes until it thickens slightly. If you want a lighter version, you can replace the cream with milk, or for extra richness, add a knob of butter.
Combine Gnocchi and Sauce
- Add the cooked gnocchi into the pan with the leeks and cream. Gently toss everything together, making sure the gnocchi are coated with the creamy leek sauce. If the sauce seems too thick, you can add a splash of the reserved gnocchi cooking water to loosen it up.
Finish and Serve
- Once everything is mixed and heated through, serve the creamy leek gnocchi on warm plates. Sprinkle with a generous amount of freshly grated Parmesan cheese and a few fresh herbs like thyme or parsley for added flavor. Enjoy!