Gnocchis with cream and leeks

Author: Les Cultures de chez nous
Gnocchis à la crème et aux poireaux
Preparation 20
Baking 20
Portions 4
Freezing No


  • 3/4 pound of gnocchis or medium sized shells
  • 60 ml (1/4 cup) of olive oil
  • 1 pound of turkey or chicken cubes of 1/2 inch
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 1/2 teaspoon of thyme
  • 250 ml (1 cup) of dry white wine
  • 250 ml (1 cup) of whip cream
  • 500 ml (2 cups) of fresh spinaches
  • 125 ml (3/4 cup) of grated parmesan cheese
  • 1/4 teaspoon of cayenne pepper
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  • In a casserole, heat olive oil at medium high heat. Brown meat cubes lightly in oil with leeks and garlic for about 7 minutes.
  • Afterward, add white wine, thyme and cayenne. Reduce 5 minutes. Add cream, slightly lower heat and reduce 5 minutes. Add spinaches to the sauce, mix a bit and cook spinaches 2 minutes.
  • Add parmesan cheese and cook 2 minutes. Add salt and pepper up to taste.
  • Cook pastas with package's indications. Set sauce over pastas and serve.

Chef's notes

If the sauce is too liquid, add a tablespoon of flour mized with 1/4 cup of warm water and cook 5 more minutes and stir often.