• 1 500 g package of gnocchi pasta
  • 60 ml (1/4 cup) olive oil
  • 15 ml (1 tbsp) dried tomato pesto
  • 30 ml (2 tbsp) chopped basil
  • For the cream of leeks
  • 2 thinly sliced onions
  • 1 250g package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 2 chopped garlic cloves
  • 500 ml (2cups) potatoes cut into cubes
  • 1,5 litre (6 cups) chicken broth
  • Butter
LeeksFind our bag in yourlocal grocery store


  • Cook the gnocchis in a saucepan of salted boiling water, following the instructions on the package. Drain.
  • In a large bowl, mix the olive oil with the pesto and basil. Add the gnocchi and marinate for 20 minutes.
  • Meanwhile, melt the butter in a saucepan over medium-low heat. Cook the onions, leeks and garlic over low heat for 5 minutes.
  • Add the potatoes and broth. Season to taste and bring to a boil. Cover and allow to simmer over low heat for 25 to 30 minutes.
  • Using a blender, reduce, reduce to a uniform smooth purée.
  • Serve the cream of leeks in suitable bowls topped with a portion of marinated gnocchi.

Chef's notes

Si la sauce est trop liquide, ajouter une cuillère à soupe de farine mélangée à 1/4 de tasse d'eau tiède et cuire 5 minutes de plus et brassant souvent.