When the temperatures drop, nothing beats a warm and comforting dish to feel better. This leek gnocchi gratin ticks all the boxes: simple, indulgent, and perfect for the whole family. The soft gnocchi pair wonderfully with the gentle sweetness of the leeks and the gratinated cheese. It’s an ideal recipe for an easy dinner! Bonus: it uses few ingredients and goes in the oven in no time. The kind of dish we love making and making again!
Gnocchi + Leeks + Cheese = The Perfect Combo for a Real Treat
Gratins are life! This dish, perfect for gathering with family or friends around the table, can truly be varied endlessly with starchy foods, vegetables, meat, and above all, lots of cheese. Today, we’re opting for an economical, indulgent, and easy-to-prepare recipe. With its soft gnocchi, its tender and creamy leeks, and its nicely gratinated cheese, it’s impossible to resist! Very easy to make, it’s a dish that doesn’t require hours in the kitchen or spending a fortune to feast.
Plus, it’s perfect for getting leeks into the entire family’s diet without anyone noticing! You can adapt this hearty gratin with pasta or rice instead of gnocchi to mix up the pleasures a bit (and use up pantry staples). Comforting and indulgent, this baked recipe will save your weeknight dinners!
Ingredients for 4 servings
– 500 g gnocchi
– 2 leeks
– 200 ml cream
– 100 g grated cheese
– 1 garlic clove
– Salt, pepper
– Olive oil
Detailed recipe for leek gnocchi gratin (easy and quick)
1. Preheat the oven to 180°C.
2. Wash and finely slice the leeks. Sauté them in a skillet with a drizzle of olive oil and the chopped garlic until they soften well.
3. Add the cream, season with salt and pepper, and simmer for 5 minutes.
4. Meanwhile, precook the gnocchi in a large pot of salted boiling water. Drain and place in a gratin dish.
5. Add the leeks to the cream and scatter with grated cheese. Bake for 20 minutes until nicely browned and gratinated. Serve immediately!
Simple and Indulgent Tips for a Savory Gratin
For a successful gratin, cheese is everything! Melted and crispy at the same time, it’s our favorite layer in a gratin… So to make your dish even more indulgent, we recommend pairing several types of cheese. For example, mozzarella for the meltiness, Comté for character, and Emmental for the gratin topping.
Since it’s winter and we don’t hold back, you can even put slices of Raclette cheese on our gratin for maximum pleasure! Morbier, Reblochon, Cantal… In short, (almost) any cheese is welcome in a gratin, to our greatest delight. And you, what’s your favorite cheese on a gratin?
