Cheesy Leek and Gnocchi Bake with Crispy Prosciutto Delight
Indulge in a comforting and decadent Cheesy Leek and Gnocchi Bake with Crispy Prosciutto Delight, an exquisite fusion of flavors that will tantalize your taste buds. This dish features tender potato gnocchi enveloped in a velvety, three-cheese sauce made with rich fontina, nutty asiago, and sharp parmigiano-reggiano. The sweet, caramelized leeks add depth, while the crispy prosciutto provides a delightful crunch, making this bake a perfect centerpiece for your next family dinner or gathering. Whether served alongside a fresh salad or enjoyed as a standalone comfort food, this recipe is sure to impress and satisfy everyone at the table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Extra Virgin Olive Oil
2 tablespoons (for sautéing)
Prosciutto
8 thin slices (halved crosswise)
Leeks
2 (trimmed, halved lengthwise, and cut crosswise into 1/2 inch thick slices)
Salt and Pepper
to taste (for seasoning)
Fresh Potato Gnocchi
two 10- to 12-ounce packages (fresh)
Butter
2 tablespoons (for sauce)
Flour
2 tablespoons (for thickening sauce)
Milk
2 cups (for sauce)
Ground Nutmeg
to taste (for seasoning)
Fontina Cheese
1 cup (grated)
Asiago Cheese
1/2 cup (grated)
Parmigiano-Reggiano Cheese
1/2 cup (grated)
Instructions
1
1. Heat extra virgin olive oil in a large skillet over medium heat. Add the halved prosciutto slices in a single layer and cook until golden and crispy, about 2 minutes on each side. Once cooked, remove from the skillet and place on paper towels to drain excess oil.
2
2. In the same skillet, add the sliced leeks. Sauté them until they become tender and slightly caramelized, which should take about 8 to 10 minutes. Season lightly with salt and pepper to taste.
3
3. Bring a large pot of salted water to boil. Add the fresh potato gnocchi and cook according to package instructions, typically until they float to the surface (about 3 minutes). Drain and set aside.
4
4. While the gnocchi is cooking, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute. Gradually add the milk, whisking continuously to avoid lumps. Season the mixture with salt, pepper, and a pinch of ground nutmeg. Continue to cook until the sauce thickens, which should take about 5 minutes.
5
5. Stir in the grated fontina and asiago cheeses to the sauce until melted and combined. Adjust seasoning if needed.
6
6. Preheat your broiler to high. In a large casserole dish, combine the drained gnocchi, sautéed leeks, and cheese sauce, stirring gently until well-mixed. Top evenly with grated parmigiano-reggiano cheese.
7
7. Place the casserole under the broiler for 3 to 4 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.
8
8. Once finished, remove from the broiler and top the dish with the crispy prosciutto slices before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Cheesy Leek and Gnocchi Bake with Crispy Prosciutto Delight.
What are the three types of cheese used in the sauce?
The sauce features Fontina, Asiago, and Parmigiano-Reggiano cheeses.
How do I prepare the prosciutto for this recipe?
Fry halved thin slices of prosciutto in extra virgin olive oil until golden and crispy, about 2 minutes per side.
How long should I sauté the leeks?
Sauté the sliced leeks for about 8 to 10 minutes until they are tender and slightly caramelized.
What type of gnocchi is recommended?
The recipe calls for fresh potato gnocchi, specifically two 10- to 12-ounce packages.
How do I know when the gnocchi is finished boiling?
The gnocchi is done when it floats to the surface of the boiling water, which usually takes about 3 minutes.
How is the cheese sauce thickened?
The sauce is thickened by creating a roux with melted butter and flour, then gradually whisking in milk.
What seasoning is added to the cheese sauce?
The sauce is seasoned with salt, pepper, and a pinch of ground nutmeg.
When do I add the Fontina and Asiago cheeses?
Stir them into the sauce after the milk and roux mixture has thickened, continuing until melted.
What is the broiler setting for this bake?
The broiler should be set to high.
How long does the dish stay under the broiler?
Broil the casserole for 3 to 4 minutes until the cheese is bubbly and golden brown.
When is the crispy prosciutto added to the final dish?
The crispy prosciutto is added as a topping after the dish has been removed from the broiler.
What kind of oil is best for this recipe?
Extra virgin olive oil is recommended for sautéing the prosciutto.
How should the leeks be sliced?
Trim and halve them lengthwise, then cut crosswise into 1/2 inch thick slices.
Is the prosciutto drained after cooking?
Yes, place the cooked prosciutto on paper towels to drain excess oil.
What role does the butter play in this recipe?
Butter is melted in a saucepan to form the base of the cheese sauce.
How much milk is needed for the sauce?
The recipe requires 2 cups of milk.
Which cheese is used for the topping?
Grated Parmigiano-Reggiano is used to top the casserole before broiling.
Can I make this dish ahead of time?
While best served fresh, you can prepare the components and assemble them just before broiling.
What is the texture of the finished leeks?
The leeks should be tender and caramelized to add depth to the dish.
Is there a specific way to stir the gnocchi into the sauce?
Stir the gnocchi, leeks, and sauce together gently in a large casserole dish until well-mixed.
How much Fontina cheese is required?
You will need 1 cup of grated Fontina cheese.
How much Asiago cheese is used?
The recipe calls for 1/2 cup of grated Asiago cheese.
What prevents the sauce from having lumps?
Whisking the milk continuously into the roux helps ensure a smooth sauce.
What is a good side dish for this gnocchi bake?
A fresh salad is a recommended accompaniment to balance the rich flavors.
What size packages of gnocchi should I buy?
Look for two 10- to 12-ounce packages of potato gnocchi.
Does this recipe use salt in the gnocchi water?
Yes, bring a large pot of salted water to a boil for the gnocchi.
What does the nutmeg add to the recipe?
The nutmeg provides a subtle warmth that complements the creamy cheese sauce.
Is the prosciutto cooked in the same pan as the leeks?
Yes, the leeks are sautéed in the same skillet used to crisp the prosciutto to pick up extra flavor.
How do I prevent the cheese from burning under the broiler?
Keep a close eye on the casserole while it is under the broiler, as it only takes a few minutes to brown.