Leeks soup with gnocchis

Author: 5/15
Crème de poireaux et gnocchis
Preparation 20
Baking 25
Portions 4 to 6
Freezing No


  • 1 package of 500 g 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 g (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
For the garnishing:
  • Some basil leaves
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  • 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. Season and bring to a boil. Cover and simmer for 25 to 30 minutes at low heat.
  • With a mixer, reduce preparation into puree until homogenization.
  • When serving, divide soups into bowls and garnish each portion with some basil leaves and marinated gnocchis.

Chef's notes


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 it glued to each other, cook it in small quantities for 2 minutes in a casserole filled with salted boiling water, until it floats on top of the water. As a marinated version it gaves a bit of originality to this leeks soup.