This skillet gnocchi calls on all the comforting flavors of potato leek soup, but in pasta form (maybe the best form to be?). Gnocchi—our leading star—stands in for the classic potatoes and becomes pillowy nubs of joy when cooked in a sumptuous, garlic-infused cream sauce. Make sure to pick up the shelf-stable variety at the supermarket (my favorite brand is Anna) for its delightful chewy texture.
A word of warning: Leeks are notoriously full of dirt, so take time cleaning them. Start by running them under cold water. After a thorough wash, proceed with cutting off the dark greens, then slicing the remaining white and pale green parts as instructed in the recipe. If you see any remaining stubborn dirt stuck on the individual pieces, put the sliced leeks in a bowl and pour in water to cover. Let them hang out for a couple of minutes, lift the leeks out carefully (leaving any debris in the water behind), rinse them with fresh water, and you’ll be good to go. (If you have a salad spinner, this is a great time to use it.)
As for the cut of the leeks, the diamond-shaped treatment (yes, we know she’s unique) yields architectural chunks that peak and valley throughout the skillet and become meltingly tender.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Slice 3 lb. leeks (5–6 large), white and pale green parts only, halved lengthwise if thick, on a diagonal into 1" pieces, rotating after each cut to create diamond-shaped pieces.
Step 2
Heat a dry large cast-iron skillet over medium-high. Add 4 slices bacon (about 4 oz.), cut crosswise ½" thick, and cook, stirring often, until browned and crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a small bowl. Reserve pan with bacon fat.
Step 3
Add leeks, 6 garlic cloves, finely grated, and a pinch of kosher salt to fat in reserved pan and cook, undisturbed, until leeks are just starting to soften and garlic is fragrant, 1–2 minutes. Add 1 cup water and immediately cover with a lid (a baking sheet also works). Cook until leeks are almost fork-tender, 6–8 minutes. Uncover and add one 17.5-oz. package shelf-stable potato gnocchi, ½ cup heavy cream, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; season with freshly ground pepper. Cook, stirring occasionally, until sauce gently clings to gnocchi and gnocchi are tender, 2–3 minutes. If sauce is too thick, stir in more cream 1 Tbsp. at a time until the right consistency. Taste and season with more salt if needed.
Step 4
Remove pan from heat and top gnocchi with finely grated or shaved Parmesan and reserved bacon. Finely grate zest of 1 lemon over and season with more pepper. Cut lemon into wedges and serve with gnocchi for squeezing over.
