Pillowy gnocchi tossed with buttery four-herb leeks for a cozy, weeknight pasta that tastes way fancier than the effort it takes.
WHAT DO I NEED?
- 3 oz. Churn Four Herb Butter
- 1 leek, halved lengthwise and chopped
- 16 oz. Gnocchi
- 2 tbsp olive oil
- Salt and pepper, to taste
- ⅓ cup Kooshy Plain Panko Breadcrumbs
- Handful of spinach
- Crispy sage, optional
- Herb oil, optional
In a saucepan over medium heat, melt 2½ oz of butter. Add the chopped leeks and cook for about 5 minutes, stirring occasionally, until soft and translucent.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions. Reserve ½ cup of the pasta water, then drain.
Transfer the gnocchi to a bowl and toss with olive oil, salt, and pepper until evenly coated. Spread in a single layer on a baking tray.
Transfer the butter and leeks to a tall jar or blender cup. Add the spinach and ¼ cup of the reserved pasta water. Blend with an immersion blender until smooth, adding more pasta water as needed until the sauce reaches a pourable, silky consistency.
Broil the gnocchi for 3 to 5 minutes, flipping once, until lightly golden and crisp on both sides. Remove from the oven.
In a small pan over medium heat, melt the remaining ½ oz butter. Add the breadcrumbs and toast, stirring often, until golden and fragrant. Remove from heat.
In a separate pan over low heat, combine the gnocchi and leek sauce, gently tossing until the gnocchi is evenly coated.
Transfer to a serving bowl and finish with toasted breadcrumbs, crispy sage, and herb oil if desired.
