Leek and Gnocchi Bake With Three Cheeses and Crispy

Name: Leek and Gnocchi Bake With Three Cheeses and Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil (EVOO); 8 thin slices prosciutto, halved crosswise; 2 leeks, trimmed halved lengthwise and cut crosswise 1/2 inch thick; salt and pepper; two 10- to 12-ounce packages fresh potato gnocchi; 2 tablespoons butter; 2 tablespoons flour; 2 cups milk; ground nutmeg, to taste; 1 cup grated fontina (3 generous handfuls) or 1 cup fontina valle d'aosta cheese (3 generous handfuls); ½ cup grated asiago cheese; ½ cup grated parmigiano-reggiano cheese

Servings: persons

2 tablespoons extra virgin olive oil (EVOO)
8 thin slices prosciutto, halved crosswise
2 leeks, trimmed halved lengthwise and cut crosswise 1/2 inch thick
salt and pepper
two 10- to 12-ounce packages fresh potato gnocchi
2 tablespoons butter
2 tablespoons flour
2 cups milk
ground nutmeg, to taste
1 cup grated fontina (3 generous handfuls) or 1 cup fontina valle d'aosta cheese (3 generous handfuls)
½ cup grated asiago cheese
½ cup grated parmigiano-reggiano cheese

1
In a large skillet, heat the EVOO, 2 turns of the pan.
2
Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes.
3
Drain on paper towels.
4
Add the leeks to the skillet and cook until tender, 8 to 10 minutes; season with salt and pepper.
5
Bring a large pot of water to a boil, salt it, add the gnocchi and cook until the gnocchi float to the surface, about 3 minutes.
6
Meanwhile, in a medium saucepan, melt the butter over medium heat.
7
Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg.
8
Cook until thickened, 5 minutes.
9
Stir in the fontina and asiago until melted.
10
Preheat the broiler.
11
Drain the gnocchi and place in a casserole dish.
12
Stir in the leeks and cheese sauce and top with the parmigiano-reggiano.
13
Broil the casserole until browned, 3 to 4 minutes.
14
Top with the prosciutto.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil (EVOO), 8 thin slices prosciutto, halved crosswise, 2 leeks, trimmed halved lengthwise and cut crosswise 1/2 inch thick, salt and pepper, and more.

Yes, Leek and Gnocchi Bake With Three Cheeses and Crispy Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek and Gnocchi Bake With Three Cheeses and Crispy Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions