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Buttered Leeks & Potato Gnocchi with Blue Cheese & Garlic Crumb

Wed, 21 February 2024

Buttered Leeks & Potato Gnocchi with Blue Cheese & Garlic Crumb
INGREDIENTS
• 1-2 tablespoons olive oil
• 100g bacon lardons, optional
• 2 Leeks, washed and sliced
• 400-500g gnocchi
• 2 handfuls of baby spinach, chard or kale, washed and chopped (remove big stems)
• 150-200ml vegetable stock
• 100ml cream
• 50g blue cheese
• 50g butter, melted
• 1 garlic clove, minced
• Squeeze half lemon
• 1 teaspoon dried sage or thyme
• 200g breadcrumbs
 
METHOD
1. Begin by preheating your oven to 200C
2. Place on oven proof pan over a medium heat.
3. Add your oil and washed leeks. Season with sea salt and pepper and allow the leeks to sweat down for 8-10minutes until soft, translucent and tender.
4. Add in the gnocchi and let it get a little bit of colour. Now add the spinach, stir well and wait for it to wilt down.
5. Pour in the stock and cream and bring it up to a boil. Reduce to a simmer and make your crumb.
6. Mix the melted butter with the garlic, lemon juice, herbs and salt before pouring over the breadcrumbs, I like to mix it with my hands to insure fair distribution!
7. Remove pan from the hob and dot around chunks of the blue cheese evenly over the dish.
8. Sprinkle and spread the breadcrumb. Place in the oven for 15 minutes and serve with a lovely side salad

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