Gnocchis with cream and leeks
20
20
4
No
Ingredients
- 3/4 pound of gnocchis or medium sized shells
- 60 ml (1/4 cup) of olive oil
- 1 pound of turkey or chicken cubes of 1/2 inch
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 chopped garlic cloves
- 1/2 teaspoon of thyme
- 250 ml (1 cup) of dry white wine
- 250 ml (1 cup) of whip cream
- 500 ml (2 cups) of fresh spinaches
- 125 ml (3/4 cup) of grated parmesan cheese
- 1/4 teaspoon of cayenne pepper
Preparation
Side-by-side mode
- In a casserole, heat olive oil at medium high heat. Brown meat cubes lightly in oil with leeks and garlic for about 7 minutes.
- Afterward, add white wine, thyme and cayenne. Reduce 5 minutes. Add cream, slightly lower heat and reduce 5 minutes. Add spinaches to the sauce, mix a bit and cook spinaches 2 minutes.
- Add parmesan cheese and cook 2 minutes. Add salt and pepper up to taste.
- Cook pastas with package's indications. Set sauce over pastas and serve.
Chef’s note
If the sauce is too liquid, add a tablespoon of flour mized with 1/4 cup of warm water and cook 5 more minutes and stir often.
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