Leek and Gnocchi Bake With Three Cheeses and Crispy Prosciutto Recipe

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.

No additional tips available.

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

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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.

Leek and Gnocchi Bake With Three Cheeses and Crispy Prosciutto

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