Leek and Gnocchi Bake With Three Cheeses and Crispy Prosciutto |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Everyday with Rachael Ray. Haven't tried, posting for safe keeping. Looks FABULOUS though. Can't wait to try it. Ingredients:
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 (3 generous handfuls) or 1 cup fontina valle d'aosta cheese (3 generous handfuls) |
1/2 cup grated asiago cheese |
1/2 cup grated parmigiano-reggiano cheese |
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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