I am a major fan of easy, tasty pasta recipes: I find that they’re the most accessible source of energy out there. Although I love tomato-based sauces and I can’t get enough of freshly made pesto, I’m always on the lookout for “something new”, something different. This is how I “discovered” this creamy, cheesy leek sauce that simply won me over; however, I suspect that if you are not a leek lover, you won’t feel too attracted to it because it oozes that charming leek perfume and taste :)
Gnocchi in cheesy leek sauce
- 7 young leeks
- 3 tbs olive oil
- 200 g cheddar (or other type of mature cheese)
- 2 garlic cloves
- 2 tbs ruccola
- 2 tbs sour cream
- 1/2 tsp ground black pepper
- water as needed
- 500 g gnocchi (or other type of pasta)
For the vegan option
- Eliminate the cheese and sour cream and add 1/2 cup pre-soaked cashew nuts and replace the water with soy or rice milk. You can use any type of vegan pasta available to you.
- Wash and clean the leeks, slice and add them to a wide heated pan with the olive oil. Gently braze until they become soft and tender. Remove from stovetop.
- Grate the cheese into a deep bowl, then add the leek + oil, ruccola, garlic, sour cream, 2-3 tbs water and pepper and turn into a thick paste using an immersion blender. If need be, add more water, just enough to ensure that you can mix the ingredients into a thick paste.
- In the meantime, cook the pasta as instructed on the package. Drain the water, mix with half of the cheesy leek sauce and pour into a ramekin. The other half of the sauce you can freeze for later use.
- Bake in preheated oven (200 C, grill) until the surface starts to brown a little (7-10 minutes).
- Notes - If you prepare the vegan option, simply eliminate the dairy and grind 1/2 cashew nuts and add it to the mix. Also, replace water with vegan milk.
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I simply loved the result: the smell was amazing and the creaminess of the sauce was incredible, not to mention the strong taste. I do hope you will give it a try and let me know how you liked it!
Love and leeks!