The recipe for gnocchi with leeks, cream and mustard from Nigel Slater
A recipe for one of those spring evenings that turns out to be cooler than expected. Serves 3
In a saucepan, bring 500 ml of milk to the boil, add 2 bay leaves and 6 lightly crushed black peppercorns. Flatten, but do not peel, 3 cloves of garlic. Add to the milk, then remove from the heat, cover with a lid and leave to infuse.
Cut 500g of small leeks, removing the root and the thickest tips. Cut into 2cm lengths and wash very carefully under cold running water. Put the leeks in a medium sized saucepan, add a large slice of butter (about 30g) and 100ml of water or vegetable stock. Lightly salt and add half a lemon and 2 more bay leaves.
Bring the leeks to a boil, lower the heat and partially cover with a lid. Let the leeks cook over medium heat, slightly bubbling, for 12 to 15 minutes, until tender to skewer point and the cooking juices have almost evaporated.
Cook 400 g of gnocchi in lightly salted boiling water and drain. They are cooked when they rise to the surface.
Melt 35g butter in a medium saucepan over medium heat, then stir in 35g flour. Keep stirring for 3 or 4 minutes until you have a pale, smooth batter. Stir in the infused milk with a wooden spoon, little by little, retaining the bay leaves and garlic as you go. Boil the sauce, stirring continuously, until thick and creamy. Remove lumps with a balloon whisk. Stir in 150 ml of heavy cream, the leeks and 1 tablespoon of old-fashioned mustard and a handful of chopped parsley.
Preheat the oven to 200C/thermostat 6 Put half the sauce in a baking dish, add the gnocchi, then add the rest of the sauce. Grate a thin layer of parmesan over the surface (about 3 tablespoons) and cook for 30 minutes until the surface is bubbling and the surface is lightly browned.
Follow Nigel on Instagram @NigelSlater
A recipe for one of those spring evenings that turns out to be cooler than expected. Serves 3
In a saucepan, bring 500 ml of milk to the boil, add 2 bay leaves and 6 lightly crushed black peppercorns. Flatten, but do not peel, 3 cloves of garlic. Add to the milk, then remove from the heat, cover with a lid and leave to infuse.
Cut 500g of small leeks, removing the root and the thickest tips. Cut into 2cm lengths and wash very carefully under cold running water. Put the leeks in a medium sized saucepan, add a large slice of butter (about 30g) and 100ml of water or vegetable stock. Lightly salt and add half a lemon and 2 more bay leaves.
Bring the leeks to a boil, lower the heat and partially cover with a lid. Let the leeks cook over medium heat, slightly bubbling, for 12 to 15 minutes, until tender to skewer point and the cooking juices have almost evaporated.
Cook 400 g of gnocchi in lightly salted boiling water and drain. They are cooked when they rise to the surface.
Melt 35g butter in a medium saucepan over medium heat, then stir in 35g flour. Keep stirring for 3 or 4 minutes until you have a pale, smooth batter. Stir in the infused milk with a wooden spoon, little by little, retaining the bay leaves and garlic as you go. Boil the sauce, stirring continuously, until thick and creamy. Remove lumps with a balloon whisk. Stir in 150 ml of heavy cream, the leeks and 1 tablespoon of old-fashioned mustard and a handful of chopped parsley.
Preheat the oven to 200C/thermostat 6 Put half the sauce in a baking dish, add the gnocchi, then add the rest of the sauce. Grate a thin layer of parmesan over the surface (about 3 tablespoons) and cook for 30 minutes until the surface is bubbling and the surface is lightly browned.
Follow Nigel on Instagram @NigelSlater
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