Today we are making a creamy gnocchi with leeks and tomatoes. Spring is in full swing and that means it's time for tasty spring recipes. This vegetarian gnocchi is ready in less than twenty minutes and you only need a few ingredients. This is how you bring spring into your home and onto your plate.
Creamy gnocchi with leeks and tomato
20 minutes
Leek as a spring vegetable
Leeks are a delicious spring vegetable used in many cuisines around the world. This oblong vegetable has a mild, sweet flavor and can be eaten either raw or cooked. Leeks are also rich in nutrients, making them a great ingredient to use often. Funny detail: I didn't like leeks until a few years ago. I don't actually remember exactly why, I think I found the taste intense or something. Now I am a huge fan!
One of the biggest advantages of leeks is that they are harvested in the spring. It is one of the first vegetables to come out of the ground after winter, making it a perfect way to celebrate the season. Moreover, it is a vegetable that can be prepared in many different ways, making it suitable for all kinds of dishes. For example, leeks can be used in soups, stews, casseroles, salads and so with pasta.
Leeks are not only delicious and versatile, but also healthy. It is rich in fiber, vitamin C and vitamin K, and also contains minerals such as iron and manganese. These nutrients are important for good health and can help prevent disease.
In short, leeks are a great vegetable to add to your diet during spring. It's delicious, versatile and healthy, and it's a great way to celebrate the season and enjoy the abundance of fresh vegetables available at this time of year. I say make it into this creamy gnocchi with leeks and tomatoes!
More recipes with leeks
Are you looking for more recipes with leeks? How about this summer plate pie with green asparagus and leeks? Or how about a summer sweet potato mash with leeks and falafel? All delicious vegetarian dishes to usher in spring!
What you need:
2
200 gr gnocchi
2 leeks
200 gr colored cherry tomatoes
200 ml of cooking cream
40 gr Parmesan cheese
+ extra for garnish
150 ml dry white wine
2 cloves of garlic
1 white onion
fresh basil
salt and pepper
olive oil
What to do:
1
Bring a pan of salted water to a boil.
2
Cut the leeks into rings and chop the onion. Also squeeze the garlic cloves. Halve the cherry tomatoes.
3
Heat some olive oil in a pan and fry the onion in it until translucent. Then add the leeks along with a small splash of water and fry for 5 minutes. Meanwhile, cook the gnocchi according to the instructions on the package. Also collect a cup of cooking liquid (about 150 ml) while cooking.
4
Add the cooking cream to the leeks along with the Chardonnay, garlic and a pinch of salt and pepper. Mix everything well and let simmer.
5
Finally, add the cooked gnocchi, Parmesan cheese and cooking liquid and mix well. Season additionally with salt and pepper.
6
Divide the gnocchi among the plates and garnish with the cherry tomatoes, additional Parmesan cheese, fresh basil and a pinch of pepper.
