There’s nothing in this world more comforting than a big bowl of creamy leek gnocchi. It’s like a hug in a bowl.

This particular creamy leek sauce has similarities to the broccoli version in my ravioli, though this one doesn’t have truffle oil (you could add some if you wanted to).

Leeks and cream are best friends. Add some soft gnocchi and you’re onto a winner. Although gnocchi dishes are technically Italian, this one has a very Welsh feel with the cream, leeks and potato (a similar ingredient profile to my Welsh Style Potato Dauphinoise (Potato au Gratin) in fact).

Ingredients, Substitutions and Variations

Butter – this dish is at its absolute finest when cooked in butter. You can substitute for olive oil, though.
Leeks – you’ll need approximately 500g of leeks to get all of that wonderful leek flavour.
Onion and garlic – a staple, of course. Feel free to up the garlic.
White wine – use a wine you’d be happy drinking, because you’ll get plenty of flavour from it here. If you don’t want to (or can’t) cook with wine, you can use a good quality vegetable stock instead.
Double cream – it’s a lot of double cream, but trust me – it’s worth it.
Gnocchi – either buy or make your own. This sauce would also be great with pasta.

Top Tips

Cooking the leeks Be gentle with the leeks – let them cook down nice and slowly. As soon as they start to colour, you add the wine.
Get ahead You can make the sauce ahead and keep in the fridge for up to a week. Reheat thoroughly before adding gnocchi.
Cooking the gnocchi Be careful not to overcook the gnocchi – it needs just a minute in the boiling water because it will continue to cook in the sauce.

Creamy Leek Gnocchi

A truly delicious and simple creamy leek sauce to go with gnocchi.

Harriet Young Start Cooking in Cook Mode

Prep Time 5

Cook Time 15

Total Time 20

Serving Size People

Ingredients

25 grams butter
4 leeks approx 500g
1 onion
2 cloves garlic
150 ml white wine
300 ml double cream
1 kilograms gnocchi

Instructions

Cut the ends off the leeks. Cut in half lengthways, then finely slice. Peel and finely chop the onion and garlic.
Melt the butter in a sauté pan over a medium heat. Add the leeks and onions and cook gently for five minutes, until just starting to colour, then add the garlic and cook for 30 more seconds.
Tip in the wine. Allow to reduce by about half.
Turn the heat down to the lowest setting and add the cream. Stir, season with salt and pepper and let it get up to a very gentle simmer.
Meanwhile, bring a large pot of salted water to boil. Tip in the gnocchi and cook for one minute, until starting to soften. Drain, then tip it straight into the creamy sauce. Simmer for another minute before serving.