This indulgent comfort food combines pillowy potato gnocchi with silky sautéed leeks in a rich cream sauce, topped with golden cheese for a restaurant-quality meal that's surprisingly simple to make at home.
Recipe Details
Ingredients
- 900g fresh or frozen potato gnocchi
- 3 large leeks, white and light green parts only, sliced
- 45g unsalted butter
- 3 cloves garlic, minced
- 120ml dry white wine
- 480ml heavy cream
- 240ml vegetable broth
- 15ml fresh thyme leaves
- 1.25ml freshly grated nutmeg
- 5ml kosher salt
- 2.5ml white pepper
- 150g Gruyère cheese, grated
- 75g Parmesan cheese, grated
- 60g panko breadcrumbs
- 15ml extra virgin olive oil
- 30ml fresh parsley, chopped
Instructions
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Preheat oven to 200°C (400°F). Grease a 23x33cm (9x13-inch) baking dish with butter.
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Bring a large pot of salted water to a boil. Cook 900g fresh or frozen potato gnocchi according to package directions until they float to the surface, about 2-3 minutes for fresh or 4-5 for frozen. Drain and set aside.
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Clean 3 large leeks thoroughly by slicing lengthwise and rinsing under cold water to remove any grit. Slice into half-moons about 1cm (1/2 inch) thick.
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In a large skillet, melt 45g unsalted butter over medium heat. Add 3 large leeks and cook for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
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Add 3 cloves garlic and cook for 1 minute until fragrant. Pour in 120ml dry white wine and simmer for 2 minutes to cook off the alcohol.
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Add 480ml heavy cream, 240ml vegetable broth, 15ml fresh thyme leaves, 1.25ml freshly grated nutmeg, 5ml kosher salt, and 2.5ml white pepper. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
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Remove from heat and stir in half of the 150g Gruyère cheese and half of the 75g Parmesan cheese until melted and smooth.
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Add the cooked 900g fresh or frozen potato gnocchi to the cream sauce and gently fold to combine. Transfer mixture to the prepared baking dish.
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In a small bowl, toss 60g panko breadcrumbs with 15ml extra virgin olive oil and remaining cheeses. Sprinkle evenly over the gnocchi mixture.
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Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling around the edges.
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Let rest for 5 minutes before serving. Garnish with 30ml fresh parsley and serve hot.
Tips
Leek Cleaning: Leeks can harbor dirt between their layers. Cut them first, then rinse thoroughly in a bowl of cold water, agitating to release any hidden grit.
Gnocchi Choice: Fresh gnocchi from the refrigerated section gives the best texture, but good-quality frozen works well too. Avoid shelf-stable gnocchi which can be dense.
Wine Substitution: If you prefer not to use wine, substitute with additional vegetable broth and add a splash of lemon juice for brightness.
Cheese Quality: Use freshly grated Gruyère and Parmesan for the best melting and flavor. Pre-shredded cheese contains anti-caking agents that can affect texture.
Sauce Consistency: The cream sauce should coat the back of a spoon but still be pourable. If too thick, thin with a little more broth; if too thin, simmer longer.
Make-Ahead: This dish can be assembled up to a day ahead and refrigerated. Add 5-10 minutes to the baking time if cooking from cold.
Serving Suggestions: Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or serve alongside roasted vegetables.
Storage: Leftovers keep refrigerated for 3 days and reheat well in the oven at 180°C (350°F) until heated through and bubbly again.