A quick and easy midweek dinner recipe, one pan baked gnocchi with prosciutto and leeks!
I am having one of those weeks. Pretty sure you know what I am talking about 🙁 Totally under the weather
My energy levels are down and I would rather be watching Ray Donovan while cuddling on my sofa with a big bowl of creamy baked gnocchi than actually doing something. Unfortunately, that has been me, all week.
I think it might be something to do with the weather, pressure and cold. A mix of all these things…or maybe none of these. Whatever it is, I hope will be gone!
There was no recipe better than this easy one pan baked gnocchi with prosciutto and leeks to conclude a month filled with comfort food. Being so lazy this week, this recipe was the perfect midweek dinner saver! Throw everything in a pan (baking dish), mix, bake and it’s done!
I usually love making fresh gnocchi but this time (only) have decided to get some ready-made gnocchi. Told you, I am not quite myself. They are definitely a lifesaver when there is not that much time available. And, because they are a lot firmer as consistency, I knew they will keep their shape while baking in this creamy casserole. Was just too afraid my homemade ones will get mushy and became a mash potato baked dish, in the end.
Leeks and ham are a heavenly combination, especially when we are taking about the intense flavor of dry cured meats, like prosciutto. Everything baked in a not overly indulgent sauce and here you have the perfect midweek dinner recipe!
- 1 16 oz pack potato gnocchi
- 1 cup shredded mozzarella
- 1/2 cup chopped prosciutto
- 1 cup half and half milk
- 2 tablespoons all purpose flour
- 2 tablespoons butter melted
- 1 leek sliced and rings separate
- salt and pepper
- fresh chives to serve
Preheat oven to 350F/180C.
Lightly grease a 10inch (25cm) skillet/ dutch oven/ baking dish and set aside.
In a medium bowl, combine gnocchi, mozzarella cheese and prosciutto and transfer the mixture to prepared baking dish.
In the same bowl, whisk together half and half milk, flour, salt and pepper until flour is incorporated. Pour mixture over gnocchi, dividing evenly.
In a small pan melt butter and toss in sliced leaks. Allow to sauté for 1-2 minutes and pour over gnocchi, dividing evenly.
Bake for 40 minutes, until golden and bubbly.
Remove from the oven and allow 5 minutes before serving. Garnish with fresh chopped chives and serve.