Ingredients

  • 1 package of 500 gr of gnocchi pastas
  • 60 ml (1/4 cup) of olive oil
  • 15 ml (1 tablespoon) of dried tomatoes pesto
  • 30 ml (2 tablespoons) of chopped basil
  • For leeks soup:
  • 60 ml (1/4 cup) of butter
  • 2 minced onions
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 500 ml (2 cups) of diced potatoes
  • 1,5 liter (6 cups) of chicken broth
  • Salt and pepper up to taste
  • Some basil leaves for garnishing
LeeksFind our bag in yourlocal grocery store

Preparation

  • Cook gnocchis in a casserole filled with salted boiling water, depending on packaging's indications. Drain.
  • In a large bowl, mix oil with pesto and basil. Add gnocchis and marinate 20 minutes.
  • Meanwhile, melt butter in a casserole at medium-low heat. Cook onions, leeks and garlic for 5 minutes at low heat.
  • Add potatoes and broth. Seson and bring to a boil. Cover and let simmer for 25 to 30 minutes at low heat.
  • With a mixer, reduce preparation into puree until till homogenization.
  • When serving, divide soups into bowls and garnish each portion with some basil leaves and marinated gnocchis.

Chef's notes

Gnocchis :

From Italian origin, gnocchis are small pasta balls made with flour and potatoes or wheat semolina. Can find gnocchis at the pasta's aisle. To not get stuck to each other, cook it in small quantities for 2 minutes in a casserole filled with salted boiling water, until it floats on the top of the water. With a marinate version it gaves a bit of originality to this leeks soup.

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