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Skillet Gnocchi Inspired by Potato Leek Soup

This skillet gnocchi dish brings together the warm, comforting essence of potato leek soup in a delightful pasta form. Using gnocchi as the primary ingredient offers a unique twist, transforming traditional potatoes into soft, pillowy bites that absorb the rich, garlic-infused cream sauce beautifully. When shopping for ingredients, it’s best to opt for the shelf-stable gnocchi available at your local supermarket; my go-to choice is the Anna brand due to its delightful chewy texture.

Before diving into the recipe, it’s critical to note that leeks can be quite dirty. Proper cleaning is essential for a delicious end product. Begin by rinsing the leeks under cold water. After they’ve been thoroughly washed, trim away the dark green tops and slice the remaining white and light green sections as specified in your recipe. If you still encounter stubborn bits of dirt clinging to the leeks, place the sliced pieces into a bowl filled with water and allow them to soak for a few minutes. This will help dislodge any debris. Carefully lift the leeks from the water, leaving any dirt behind, and give them a final rinse. Utilizing a salad spinner can expedite this process significantly.

For the preparation of the leeks, cutting them into diamond-shaped pieces creates an appealing texture, resulting in chunks that are both visually interesting and melt-in-your-mouth tender once cooked. This cut not only enhances the dish’s presentation but also allows the leeks to integrate seamlessly into the sauce, providing a burst of flavor with every bite.

Source
www.bonappetit.com