Creamy leek gnocchi Recipe by Jamie Oliver
Ingredients
- 1 rasher of smoked streaky higher-welfare bacon
- 1 slice of leftover bread
- 1 large leek (160g)
- olive oil
- 400g fresh potato gnocchi
- 1 large free-range egg
- 25g Parmesan cheese
- 160g salad leaves, to serve
- extra virgin olive oil
Instructions
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.