Gnocchi with Herbs and Leek Cream

Herb gnocchi with leek cream is a flavorful dish that combines the delicacy of leeks with the aromatic taste of herbs. Here is a recipe you can follow.

Ingredients

For the gnocchi:

• 1 kg of potatoes
• 300 g of type 00 flour
• 1 egg
• A mix of finely chopped fresh aromatic herbs (basil, parsley, sage, rosemary)
• Salt to taste
• Nutmeg to taste

For the leek cream:

• 2 medium-sized leeks
• 200 ml of cooking cream
• 30 g of butter
• Salt and pepper to taste
• Nutmeg to taste

Preparation

1. Start by making the gnocchi. Boil the potatoes with their skins on, once cooked peel them and mash while still hot using a potato masher.
2. Add a tablespoon of chopped aromatic herbs, the egg, a pinch of salt, and nutmeg. Begin to knead by adding the flour gradually until a homogeneous dough is formed that does not stick to your hands.
3. Shape the dough into cylinders and cut into small pieces to form the gnocchi. Optional: you can roll them on a fork or use a gnocchi board to give the classic grooved shape.
4. For the leek cream, clean the leeks by removing the greenest and outer parts and slice them into not too thick rings.
5. In a pan, melt the butter and sauté the leeks until they become translucent. Add the cream, a pinch of salt, pepper, and nutmeg and let cook over low heat for about 10-15 minutes until a cream is obtained.
6. Cook the gnocchi in salted water and drain them with a slotted spoon as soon as they float to the surface.
7. Serve the gnocchi with the leek cream, and if desired, garnish with fresh herbs to taste and a sprinkle of Parmesan cheese.

Curiosity

The tradition of gnocchi in Italy is very ancient, and each region has its own variants. Herb gnocchi is a great way to experiment with the use of aromatic herbs in cooking, giving a personal and fresh touch to the dish. The leek cream, with its sweetness, is ideal to accompany the potato pasta, creating a truly delicious combination of flavors.