Herb gnocchi with leek cream

Name: Herb gnocchi with leek cream
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Potatoes mealy 2.2 lbs; Aromatic herbs chopped (basil, parsley, chives, thyme) 2 spoonfuls; Type 00 flour 2 ½ cups; Fine salt to taste; Eggs 1; Leeks 12.5 oz; Vegetable broth ¾ cup; Butter 2 tbsp; Extra virgin olive oil 2 spoonfuls; White pepper to taste; Fine salt to taste

it br es fr de

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

If you’re looking to shake things up from the usual potato gnocchi, this herb gnocchi is just what you need. Seriously good. It's a fun twist on a classic Italian dish, made extra special with fresh basil, parsley, chives, and thyme mixed right into the dough. And you know, this gives every bite a fresh taste and a hint of summer in the air. The dumplings take on a lovely green hue from the herbs, and when you pair them with a smooth leek cream sauce, the result is both creamy and flavorful without feeling too heavy. You still get that comforting gnocchi vibe, but with an added lightness and a vivid taste. And look, depending on the region in Italy, you might find slightly different versions, as locals swap in whatever herbs are on hand, making each experience unique.

This homemade gnocchi recipe is not just about making dinner more fun; it's also super versatile with sauces. Really, some folks love it with just brown butter, sage, and a sprinkle of Parmigiano, letting the herbs really shine. Pretty much. The creamy leek sauce in this recipe adds a nice silky finish that’s just right, balancing the soft gnocchi perfectly. Whether you’re serving this up for a casual weeknight dinner or making it the star of a special occasion, it fits both scenarios. And here's the thing, the best part is how simple it is to bring together, yet the flavors feel like something much more complicated. It really shows how Italian cooking is about using what’s in season and letting those fresh ingredients work their magic. That’s the charm of these herb gnocchi with leek cream sauce—they’re easy, satisfying, and offer a creative twist while keeping those beloved Italian roots intact. You'll definitely want to whip this up again and again for its really really good simplicity and rich flavors.

INGREDIENTS

Ingredients for the gnocchi: Potatoes 2.2 lbs (1 kg) - mealy; Aromatic herbs 2 spoonfuls - chopped (basil, parsley, chives, thyme); Type 00 flour 2 ½ cups (300 g); Fine salt to taste; Eggs 1

for the leek cream: Leeks 12.5 oz (350 g); Vegetable broth ¾ cup (200 ml); Butter 2 tbsp (30 g); Extra virgin olive oil 2 spoonfuls; White pepper to taste; Fine salt to taste

Preparation

How to prepare Herb gnocchi with leek cream

To prepare the herb gnocchi with leek cream, wash and boil the potatoes 1, whole and with their skins, for about half an hour in salted water (if you want to use a pressure cooker, it will take about 15 minutes). After this time, check the cooking of the potatoes, then drain them, let them cool slightly, and peel them while still hot 2. Pass them through a sieve (or potato ricer), letting the puree fall directly onto a work surface or into a large bowl. Finely chop the aromatic herbs (basil, parsley, chives, thyme) 3.

and add them to the potatoes 4, add the flour 5, the egg 6, and season with salt. Knead with your hands (not too long) until you get a homogeneous and fairly compact dough.

With the obtained dough, form "sticks" with a diameter of about 1 inch 7 and cut them into pieces about 3/4 inch 8. Roll each piece on the special ridged wooden board 9 (or on the prongs of a fork) to form the characteristic ridges of the gnocchi and the hollow underneath, which will help to better collect the seasoning. Place the gnocchi obtained in a cool place, laid on a clean and lightly floured cloth.

Now prepare the leek cream: clean, wash, and finely chop the leeks 10 (only the white and tender part), then put them to soften in a pan with oil and butter for 15-20 minutes over very low heat (11-12),

then add the vegetable broth 13 and continue cooking until they become very tender. Add the white pepper and adjust the salt if necessary, then blend everything until you get a cream 14. Boil the gnocchi in plenty of salted water (one serving at a time) for a few minutes 15

then, when they float, drain them 16 and add them to the cream you have placed in a pan 17. Sauté them for a few seconds over medium heat to blend them with the cream, then serve them still hot 18.

Storage

You can store the herb gnocchi with leek cream, closed in an airtight container and kept in the refrigerator, for up to a couple of days.

You can prepare the gnocchi in advance and freeze them before cooking: place them on a tray and then, once frozen, transfer them to suitable food bags. This way, you will avoid the gnocchi "sticking" to each other.

For the translation of some texts, artificial intelligence tools may have been used.