Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
This rich and decadent meal can be made in 30 minutes or less. Fool your guests into thinking you spent hours in the kitchen!
- 2 tablespoons extra virgin olive oil (EVOO)
- 8 thin slices prosciutto, halved crosswise
- 2 leeks—trimmed, halved lengthwise and cut crosswise 1/2 inch thick
- Salt and pepper
- Two 10-12-ounce packages fresh potato gnocchi
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Ground nutmeg, to taste
- 1 cup grated Fontina or Fontina Valle D’Aosta cheese (3 generous handfuls)
- 1/2 cup grated Asiago cheese
- 1/2 cup grated Parmigiano Reggiano cheese
In a large skillet, heat the EVOO, 2 turns of the pan. Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes. Drain on paper towels. Add the leeks to the skillet and cook until tender, 8-10 minutes; season with salt and pepper.
Bring a large pot of water to a boil, salt it, add the gnocchi and cook until the gnocchi float to the surface, about 3 minutes.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until thickened, 5 minutes. Stir in the Fontina and Asiago until melted.
Pre-heat the broiler. Drain the gnocchi and place in a casserole dish. Stir in the leeks and cheese sauce and top with the Parmigiano Reggiano. Broil the casserole until browned, 3 to 4 minutes. Top with the prosciutto.