Recipe

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• 500 g gnocchi ( home made or ready made)
• 400 g leeks (cut in half lengthwise, rinsed and chopped in small semi- rings)
• 150 g gorgonzola (crumbled )
• 100 g cream cheese
• 1 garlic clove (chopped )
• 1 tbsp parsley (fresh and chopped )
• 1 pinch vegetable stock powder
• 1 tbsp butter
• 25 -50 ml milk
• salt and pepper

• 1 Bring water to a boil in a large pot.
• 2 Prepare i.e rinse leek to eventually get rid of sand between layers and chop in medium fine half rings.
• 3 Melt butter in a pan and add minced/chopped garlic and leek.
• 4 Let leek/garlic fry at medium heat until soft and fragrant.
• 5 Add a genrous pinch of vegetable bouillon powder and stir thoroughly.
• 6 Pour milk over leek and add cream cheese. Stir until cheese has dissolved.
• 7 Now it's time to add the Gorgonzola crumbles, stir and let cheese melt.
• 8 Now the water's supposed to boil, add potatoe Gnocchi and let boil/simmer until they move to the surface. Drain and add to Gorgonzola/Leek sauce.
• 9 Salt and pepper to taste and add parsley.
• 10 Sprinkle with roasted, chopped walnuts and/or Parmesan if you like.
• 11 Enjoy!