Name: Gnocchi Gratin with Leeks and Chanterelle Mushrooms
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Ingredients: 1 package Colavita Potato Gnocchi; 1 tbsp Colavita Premium Selection Extra Virgin Olive Oil; 2 medium leeks, cleaned and thinly sliced, white and light green parts only (about 3 cups); 2 tbsp Dijon mustard; 1 cup heavy cream; 1 tbsp minced fresh rosemary, divided; 6 oz fresh goat cheese; ½ lb Chanterelle mushrooms; ¼ cup chopped walnuts; ¼ cup grated parmesan cheese; salt and pepper, to taste

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

1 package Colavita Potato Gnocchi

1 tbsp Colavita Premium Selection Extra Virgin Olive Oil

2 medium leeks, cleaned and thinly sliced, white and light green parts only (about 3 cups)

2 tbsp Dijon mustard

1 cup heavy cream

1 tbsp minced fresh rosemary, divided

6 oz fresh goat cheese

½ lb Chanterelle mushrooms

¼ cup chopped walnuts

¼ cup grated parmesan cheese

salt and pepper, to taste

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.