Gnocchi With Creamed Leeks And Grape Tomatoes

Gnocchi With Creamed Leeks And Grape Tomatoes

Gnocchi With Creamed Leeks And Grape Tomatoes

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I always  wondered why leeks are such an underrated vegetable ?
Leeks look good, taste good, are healthy, available year-round and very cheap economical 🙂
When I was a kid, braised leeks were a common side dish on most restaurant menus. I have NOT seen leeks on any menu for years 😦
So as usual, if I have a specific food craving, I have to take care of it myself. To up the ante, instead of just featuring leeks as a side dish, I made it an equal partner to the gnocchi in this dish.
And what a great dish it is !
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Bon Appétit !   Life is Good !
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Click here for more  Gnocchi  on  ChefsOpinion
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method :
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
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Gnocchi With Creamed Leeks And Grape Tomatoes

Gnocchi With Creamed Leeks And Grape Tomatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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6 comments

  1. Hans! you scare me! You cook so well !Leeks are used to clairify stocks for good reason they take out undesirable things in stocks and in the digestive system.The rich have long known how to live longer.You are the BABE RUTH OF COOKING SIR! )Keep hitting them out of the park!

    Liked by 1 person

    1. William,
      your comments are very kind and much appreciated 🙂
      (Maybe I should sign a baseball and see how much it fetches ? 🙂
      Cheers !
      Hans.

      Like

  2. Leeks are the national vegetable of Wales; and leek-growing competitions used to be very popular (and highly-contested) in the north of England. They may still have a following – I don’t know. Personally, I prefer to eat them – they have excellent flavour in a pie with cheese and potato (vegetarian and no pastry) as a cheap, balanced and satisfying dish.

    Liked by 1 person

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