Gnocchi with Creamy Leek and Mushroom Sauce

Make your homemade gnocchi!

As you know, I am a fan of do it yourself! So a while back, I posted a recipe for homemade Gnocchi without equipment on my blog. If you have the time, I highly recommend making your own gnocchi. It is much more economical and you avoid industrial preservatives.

If, however, you are looking for a quick, no-stress recipe, you can make this recipe with pre-cooked gnocchi. I admit, that sometimes, I also buy my pre-cooked gnocchi at the supermarket.

• Pan-fried Gnocchi Mushrooms and Spinach
• Creamy Gnocchi with Cherry Tomatoes and Mozzarella
• Pan Fried Gnocchi with Green Vegetables
• Sweet Potato Gnocchi with Kale and Parmesan

Recipe for Gnocchi with Creamy Leek and Mushroom Sauce

For 3 servings you need the following ingredients.

Ingredients

• 400 g of gnocchi, see my recipe for Homemade Gnocchi
• 3 leeks
• 250 g mushrooms
• 100 g crème fraîche or sour cream
• 100 ml of liquid cream
• 40 g butter
• 1 lemon
• Salt
• Pepper
• Olive oil

Are you missing an ingredient? Here are some tips on how to substitute certain ingredients.

Preparation

If you make your own gnocchi, cook them in water before frying.

Wash the leeks well and chop them finely. Cut the mushrooms into strips.

Start by frying your gnocchi in a pan. Heat a drizzle of olive oil or butter and fry the gnocchi for 5 minutes until they are brown colored. If the gnocchi are still too dry, you can add a splash of water to the pan while stirring the gnocchi well so that they don’t stick. Set the gnocchi aside.

In the same pan, add a drizzle of olive oil. Then add the leeks and sauté over medium heat for 2 minutes. Lower the heat, add the butter, salt and pepper. Fry them for 10 minutes over low heat. Add the mushrooms and sauté for another 10 minutes.

Then add the gnocchi, crème fraîche and liquid cream. Cook over low heat for 3 minutes. Finish by adding a dash of lemon juice.

Serve immediately.

Frequently Asked Questions

Can I substitute some of the ingredients ?

As with every blog post, here are some tips for substituting ingredients in this recipe:

• Gnocchi: You can replace gnocchi with any other type of pasta.
• Butter: You can replace butter with margarine.
• Crème fraîche and liquid cream: I like to mix crème fraîche and liquid cream to get the perfect consistency: not too creamy, not too liquid. If you don’t want to mix both, you can put only 200 g of crème fraîche or 200 ml of liquid cream.
• Lemon: You don’t have to add lemon, but I find that lemon juice adds a fresh touch to this recipe.

How long does this recipe keep?

These Gnocchi with Creamy Leek and Mushroom Sauce can be kept for 3 days in the refrigerator.

Can I make this recipe ahead of time?

Yes, you can prepare the leeks with cream and mushrooms and sauté the gnocchi ahead of time and mix everything in the pan just before serving.

This recipe is perfect for reheating in the microwave if you want to eat leftovers the next day or for a take-out meal.

Can I freeze this recipe?

No, the cream does not stand up to freezing. That’s why I don’t recommend freezing this recipe and eating it within a few days.

Can I make a vegan version?

Yes, if you replace the butter with margarine, the cream with vegetable alternatives that are easy to find today, this recipe is completely vegan. There are also many brands of vegan gnocchi.