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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Gnocchi with prosciutto and Gruyere in a leek and shiitake sauce, yum! Note: Gnocchi can be store bought or homemade with your favorite recipe. If homemade, I would recommend adding 1/2 tsp pepper and 1/8 tsp ground ginger to the dough for extra flavor. Ingredients:
2 lbs gnocchi (see note above) |
1 large leek |
2 garlic cloves, minced |
2 tablespoons butter |
1 cup shiitake mushroom, diced |
2 teaspoons fresh ginger, grated |
4 tablespoons olive oil |
4 ounces prosciutto, diced |
2 cups gruyere cheese, shredded |
2 tablespoons black sesame seeds (optional) |
salt and pepper, to taste |
Directions:
1. Prepare gnocchi according to package directions or your favorite recipe.
2. Wash leek and trim off green parts and root. Dice leek and make sure that grit has been completely removed.
3. Heat butter in large saute pan over medium high heat. Add the leeks and garlic, cook while stirring for two minutes.
4. Add the mushrooms and ginger, saute another 4-5 minutes until most liquid is absorbed. Add the olive oil and toss. Remove from heat.
5. Toss the gnocchi with the vegetable sauce and prosciutto. Top with Gruyere and black sesame seeds (optional). Salt and pepper to taste.
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