Gnocchi Gratin with Leeks and Chanterelle Mushrooms
Colavita Olive Oil No-Churn Ice Cream by Jessie Sheehan
October 1, 2019
Kale, Delicata and Farro Salad
November 1, 2019
Gnocchi Gratin with Leeks and Chanterelle Mushrooms
Standard mashed potatoes don’t stand a chance next to Colavita's recipe for Gnocchi Gratin!These light and fluffy Potato Gnocchi are dressed with a decadent cream and dijon sauce, made with leeks and Chanterelle mushrooms.
Try Colavita's Recipe for Gnocchi Gratin as a holiday side dish, because what’s Thanksgiving without a little indulgence?
Pair Recipe with Gnocchi Gratin with Leeks and Chanterelle Mushrooms with:
Classic Pumpkin Pie
Similar Colavita Recipes:
Cauliflower Gnocchi
Breakfast Shakshuka Gnocchi
Ingredients
Directions
Bring a large pot of water to a rolling boil.
Once boiling, add a handful of salt.
Add gnocchi to the salted, boiling water. When the gnocchi float to the top of the water (about 3-4 minutes), they are finished cooking. Scoop them out of the water with a sieve and place them in a colander to drain.
Drizzle the cooked gnocchi with Colavita Olive Oil and set aside.
Reserve 1 cup of the gnocchi cooking water.
Heat the Colavita olive oil in a large skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes. Season with salt and pepper.
Add the chanterelles, and cook until just softened, about 3 minutes.
Add Dijon mustard, cream and rosemary.
Cook until the cream has reduced by half and the mixture is thick, about 5-8 minutes. Taste for seasoning and adjust as needed.
Add the cooked gnocchi to the sauce and stir to incorporate. If necessary, add a little bit of the reserved gnocchi water at a time. This will loosen up the sauce and make it creamy (without adding any extra cream!).
Remove from the heat and mix in the grated parmesan cheese.
Serve.
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Ingredients
Directions
Bring a large pot of water to a rolling boil.
Once boiling, add a handful of salt.
Add gnocchi to the salted, boiling water. When the gnocchi float to the top of the water (about 3-4 minutes), they are finished cooking. Scoop them out of the water with a sieve and place them in a colander to drain.
Drizzle the cooked gnocchi with Colavita Olive Oil and set aside.
Reserve 1 cup of the gnocchi cooking water.
Heat the Colavita olive oil in a large skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes. Season with salt and pepper.
Add the chanterelles, and cook until just softened, about 3 minutes.
Add Dijon mustard, cream and rosemary.
Cook until the cream has reduced by half and the mixture is thick, about 5-8 minutes. Taste for seasoning and adjust as needed.
Add the cooked gnocchi to the sauce and stir to incorporate. If necessary, add a little bit of the reserved gnocchi water at a time. This will loosen up the sauce and make it creamy (without adding any extra cream!).
Remove from the heat and mix in the grated parmesan cheese.
Serve.