Gnocchi with Creamy Leek and Mushroom Sauce
Here is a comforting recipe for Gnocchi with Creamy Leek and Mushroom Sauce! This gnocchi pan is ideal for a quick and easy winter‘s day.The combination of leeks, mushrooms and cream is a combination that (almost) everyone likes. To give this dish a touch of freshness, I added a dash of lemon juice. Super simple but a guaranteed success! Plus, this recipe is ready in just 30 minutes.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g of gnocchi (see my recipe for Homemade Gnocchi)
- 3 leeks
- 250 g mushrooms
- 100 g crème fraîche (or sour cream)
- 100 ml of liquid cream
- 40 g butter
- 1 lemon
- Salt
- Pepper
- Olive oil
Instructions
- 1
If you make your own gnocchi, cook them in water before frying.
- 2
Wash the leeks well and chop them finely. Cut the mushrooms into strips.
- 3
Start by frying your gnocchi in a pan. Heat a drizzle of olive oil or butter and fry the gnocchi for 5 minutes until they are brown colored. If the gnocchi are still too dry, you can add a splash of water to the pan while stirring the gnocchi well so that they don’t stick. Set the gnocchi aside.
- 4
In the same pan, add a drizzle of olive oil. Then add the leeks and sauté over medium heat for 2 minutes. Lower the heat, add the butter, salt and pepper. Fry them for 10 minutes over low heat. Add the mushrooms and sauté for another 10 minutes.
- 5
Then add the gnocchi, crème fraîche and liquid cream. Cook over low heat for 3 minutes. Finish by adding a dash of lemon juice.
- 6
Serve immediately.