Gnocchi Con Porro E Gorgonzola

Total Time
20mins
Prep 10 mins
Cook 10 mins

Small Italian potatoe dumplings with leek and Gorgonzola, easy to make, highly enjoyable. Serves 2 as main, 4 as starter.

Ingredients Nutrition

  • 500 g gnocchi (home made or ready made)
  • 400 g leeks (cut in half lengthwise, rinsed and chopped in small semi-rings)
  • 150 g gorgonzola (crumbled)
  • 100 g cream cheese
  • 1 garlic clove (chopped)
  • 1 tablespoon parsley (fresh and chopped)
  • 1 pinch vegetable stock powder
  • 1 tablespoon butter
  • 25 -50 ml milk
  • salt and pepper

Directions

  1. Bring water to a boil in a large pot.
  2. Prepare i.e rinse leek to eventually get rid of sand between layers and chop in medium fine half rings.
  3. Melt butter in a pan and add minced/chopped garlic and leek.
  4. Let leek/garlic fry at medium heat until soft and fragrant.
  5. Add a genrous pinch of vegetable bouillon powder and stir thoroughly.
  6. Pour milk over leek and add cream cheese. Stir until cheese has dissolved.
  7. Now it's time to add the Gorgonzola crumbles, stir and let cheese melt.
  8. Now the water's supposed to boil, add potatoe Gnocchi and let boil/simmer until they move to the surface. Drain and add to Gorgonzola/Leek sauce.
  9. Salt and pepper to taste and add parsley.
  10. Sprinkle with roasted, chopped walnuts and/or Parmesan if you like.
  11. Enjoy!