Leek and Gnocchi Bake With Three Cheeses and Crispy Prosciutto Recipe #366237
From Everyday with Rachael Ray. I was so surprised this wasn't posted here yet! Haven't tried, posting for safe keeping. Looks FABULOUS though! Can't wait to try it.
by Lakerdog2
35 min | 15 min prep
SERVES 6 , 6 cups
- 2 tablespoons extra-virgin olive oil (EVOO)
- 8 thin slices prosciutto, halved crosswise
- 2 leeks, trimmed halved lengthwise and cut crosswise 1/2 inch thick
- salt and pepper
- two 10- to 12-ounce packages fresh potato gnocchi
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- ground nutmeg, to taste
- 1 cup grated fontina or fontina valle d'aosta cheese (3 generous handfuls)
- 1/2 cup grated asiago cheese
- 1/2 cup grated parmigiano-reggiano cheese
- In a large skillet, heat the EVOO, 2 turns of the pan. Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes. Drain on paper towels. Add the leeks to the skillet and cook until tender, 8 to 10 minutes; season with salt and pepper.
- Bring a large pot of water to a boil, salt it, add the gnocchi and cook until the gnocchi float to the surface, about 3 minutes.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until thickened, 5 minutes. Stir in the fontina and asiago until melted.
- Preheat the broiler. Drain the gnocchi and place in a casserole dish. Stir in the leeks and cheese sauce and top with the parmigiano-reggiano. Broil the casserole until browned, 3 to 4 minutes. Top with the prosciutto.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 366237 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars