We tried this recipe tonight, and it is delicious! It’s not the healthiest dish we make at home, it’s a little on the heavy side, lots of cheese and carbs, but in a very comfort food kind of way. The original is a Rachael Ray, we’ve made a few adjustments in the proportions to make it slightly lighter. It’s the sort of dish that would be perfect after a long work out. The recipe, as is, serves 2. It easily doubles.
- 2-3 slices prosciutto or turkey bacon
- 2 leeks – trimmed, halved, and sliced
- a 10-12 ounce package of potato gnocchi
- 1 tb butter
- 1 tb flour
- 1 cup milk
- 1 cup Italian blend cheese
- salt, pepper, ground nutmeg
- olive oil
- In a large skillet, heat some olive oil and crisp up the prosciutto or bacon. Set aside on a paper towel to drain when cooked.
- Add leeks to skillet and cook until tender, 8-10 minutes, seasoning with salt and pepper.
- Cook gnocchi, boiling in water for 3 minutes (until they float), and drain.
- In a medium saucepan, melt the butter over medium heat, then whisk in the flour. Add milk and season with salt, pepper, and nutmeg to taste. Cook until thickened (about 5 minutes), then add in the cheese until it’s melted.
- Preheat the broiler. Stir the gnocchi, leeks, and sauce in a small casserole dish, then top with a sprinkle of the cheese and the prosciutto/bacon.
- Broil the casserole for 3-4 minutes, until it just begins to brown.
Serve with a simple salad – mixed greens, maybe some shredded carrot, and a drizzle of balsamic vinegar, olive oil, and lemon juice.