Leek and Gnocchi Bake With Three Cheeses and Crispy Prosciutto

“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.”
READY IN:
35mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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