Savory Leek Gnocchi

Here’s my go-to leek gnocchi recipe, with soft, pillowy potato dumplings and fresh leeks sautéed in butter, all tossed together with a light cream sauce and a sprinkle of Parmesan cheese.

This gnocchi dish has become my weeknight dinner hero – it’s the kind of meal that makes everyone at the table happy. I often make a double batch because the leftovers heat up so well for lunch the next day. Who doesn’t love having restaurant-quality pasta waiting in the fridge?

What Kind of Leeks Should I Use?

For this gnocchi recipe, you’ll want to look for fresh leeks with long, straight white and light green stalks that feel firm when gently squeezed. The most common variety you’ll find at the grocery store is the American Flag leek, which is perfect for this dish. Just remember to clean your leeks thoroughly, as dirt often hides between the layers – slice them lengthwise, fan out the layers, and rinse well under running water. Focus on using just the white and light green parts of the leek, as the darker green tops can be tough and bitter (though you can save them for making stock).

Options for Substitutions

This cozy gnocchi dish can be adapted with several easy swaps if you need to:

• Leeks: If leeks aren’t available, you can use a mix of onions and shallots instead. Use 1 medium onion plus 2 shallots to replace the 2 leeks.
• Pancetta: Bacon works perfectly as a substitute for pancetta. You could also use diced ham, or leave it out entirely for a vegetarian version (though you might want to add some mushrooms for that savory flavor).
• White wine: No wine? Use chicken stock with a splash of white wine vinegar or lemon juice to get that same bright taste.
• Heavy cream: Half-and-half can work in place of heavy cream, though the sauce won’t be quite as rich. For a dairy-free option, try full-fat coconut milk.
• Gluten-free gnocchi: Regular gnocchi works fine if you don’t need the dish to be gluten-free. You could also use short pasta like orecchiette or small shells.
• Frozen peas: Fresh peas work great when in season, or you can swap them for asparagus pieces or broccoli florets.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing leek gnocchi is not cleaning your leeks properly – sand and dirt can hide between the layers, so slice them lengthwise and rinse thoroughly under running water before chopping. A common error with store-bought gnocchi is overcooking – they’re ready as soon as they float to the surface of the water, usually within 2-3 minutes, and cooking them longer will make them mushy. When making the sauce, avoid rushing the leeks – they need about 10-12 minutes to become properly soft and sweet, and rushing this step will leave you with tough, stringy pieces that can ruin the dish’s texture. For the best flavor development, make sure to let the wine reduce almost completely before adding the cream, and don’t skip the final touch of lemon juice – it cuts through the richness and brings all the flavors together beautifully.

What to Serve With Leek Gnocchi?

This creamy leek gnocchi is pretty filling on its own, but a few simple sides can really round out the meal. A light arugula salad with a lemony dressing works perfectly to cut through the richness of the cream sauce. If you’re looking to add more veggies, some roasted cherry tomatoes or sautéed mushrooms would fit right in with the dish’s Italian-inspired flavors. For a cozy winter meal, serve it with some warm crusty bread to soak up all that tasty sauce – ciabatta or a good Italian bread would be perfect here.

Storage Instructions

Keep: This leek gnocchi dish is best enjoyed fresh, but you can save any leftovers in an airtight container in the fridge for up to 2 days. The gnocchi might absorb some of the sauce during storage, but it’ll still taste good!

Make Ahead: If you want to prep ahead, you can clean and slice the leeks, and cook the pancetta up to a day in advance. Store these prepped ingredients separately in the fridge – this way, you’ll just need to assemble and heat everything when you’re ready to cook.

Warm Up: To enjoy your leftover gnocchi, gently heat it in a pan over medium-low heat. Add a splash of cream or chicken broth if the sauce seems too thick. Stir occasionally until everything’s heated through – about 5 minutes should do it. A quick sprinkle of fresh parmesan will bring it right back to life!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 50-60 g
• Fat: 70-80 g
• Carbohydrates: 110-120 g

Ingredients

• 2 leeks
• 25g butter
• 1 teaspoon olive oil
• 150ml white wine
• Half a chicken bouillon cube
• 140g smoked pancetta cubes
• 1 garlic clove
• 200g frozen peas
• 75ml heavy cream
• Juice of half a lemon
• 1 package gluten-free gnocchi
• For serving: grated parmesan, salt, and black pepper

Step 1: Cook the Leeks

Begin by halving and slicing the leeks.

Add them to a large frying pan with a combination of butter and olive oil.

Cook over a medium-low heat for about 10 minutes until the leeks are soft and aromatic.

Step 2: Add Wine and Stock

Pour 150ml of white wine into the pan with the leeks and crumble half a chicken stock cube over the top.

Stir to blend the flavors well.

Cook the mixture for an additional 5 minutes until the liquid has evaporated and the leeks become super soft.

Transfer the leeks to a plate and set aside.

The wine and stock create a flavorful base for the dish.

Step 3: Cook the Pancetta

Add pancetta cubes to the now empty pan and increase the heat to medium.

Cook until the pancetta becomes crispy on the outside.

Once done, remove the pancetta from the pan and drain off any excess fat.

You can also wipe the pan to remove any remaining residue to prepare for the next step.

Step 4: Prepare the Gnocchi

While the pancetta cooks, prepare your gnocchi according to the package instructions by boiling them until done.

Drain the gnocchi and set them aside for later use.

Step 5: Combine Ingredients and Color the Gnocchi

Return the leeks, crispy pancetta, and cooked gnocchi to the pan.

Fry them together over a medium heat for a few minutes to lightly color the gnocchi.

This will add a lovely texture and enhance the flavor.

Step 6: Final Additions and Serve

Reduce the heat to low and add a minced clove of garlic along with some frozen peas.

Cook for a few minutes until the peas are almost fully cooked.

Stir in cream, a dash of lemon juice, and freshly grated black pepper.

Cook for an additional couple of minutes to let the flavors meld together.

Finally, finish the dish with a generous sprinkle of grated parmesan and season it to taste before serving.