Leek and Gnocchi Bake with Three Cheeses and Crispy Prosciutto
Indulge in the ultimate comfort food with this Leek and Gnocchi Bake with Three Cheeses and Crispy Prosciutto. Tender, pillowy gnocchi pairs perfectly with a rich, velvety sauce made from a trio of cheeses—Parmesan, mozzarella, and Gorgonzola—infused with the delicate sweetness of sautéed leeks and garlic. Topped with golden, bubbling cheese and shards of crispy baked prosciutto, this dish offers a luxurious blend of creamy and savory textures. Perfect for weeknight dinners or dinner parties, this easy-to-make bake is ready in under an hour and can be elevated with a sprinkling of fresh parsley. Whether you're craving a hearty meal or a swoon-worthy side, this gnocchi bake is sure to impress!
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Recipe Information
Ingredients
- 500 g gnocchi
- 2 large leeks
- 2 tbsp unsalted butter
- 2 whole garlic cloves
- 2 tbsp all-purpose flour
- 500 ml milk
- 50 g grated Parmesan cheese
- 100 g shredded mozzarella
- 50 g crumbled Gorgonzola cheese
- 6 slices prosciutto slices
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
- 2 tbsp chopped fresh parsley (optional)
Instructions
Preheat your oven to 200°C (400°F) and grease a medium-sized baking dish.
Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain and set aside.
Trim, halve lengthwise, and thinly slice the leeks. Rinse them thoroughly to remove any grit.
In a large frying pan, melt the butter over medium heat. Add the sliced leeks and cook for 5-7 minutes until soft and translucent. Mince the garlic cloves and stir them into the leeks, cooking for another minute until fragrant.
Sprinkle the flour over the leeks and stir well to coat. Gradually whisk in the milk, ensuring no lumps form. Continue cooking, stirring frequently, until the mixture thickens into a smooth sauce, about 3-4 minutes.
Stir in the Parmesan, mozzarella, and Gorgonzola cheeses, reserving a small amount of each for topping. Season the sauce with salt and black pepper to taste.
Add the cooked gnocchi to the cheese sauce, stirring gently to coat. Transfer the mixture into the prepared baking dish, spreading it out evenly.
Arrange the prosciutto slices on a lined baking sheet. Drizzle with olive oil and bake in the oven for 8-10 minutes until crisp.
Sprinkle the reserved cheeses over the gnocchi. Place the baking dish into the oven and bake for 15 minutes, or until bubbly and golden on top.
Remove the crispy prosciutto from the oven and break it into shards. Scatter it over the baked gnocchi before serving.
Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 9966 mg | 433% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 43.8 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 2583 mg | 199% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3178 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
