Sounded fairly unpromising: a packet of Sainsbury's fresh gnocchi, a handful of Jerusalem artichokes, and a leek... but thirty minutes later, this scrumptious English-Italian hybrid was on the table. Served with cold chardonnay and hot garlic bread, it's a sophisticated, lazy-Saturday marvel.
QUICK GNOCCHI GRATIN WITH CHARDONNAY
500g Jerusalem Artichokes, peeled and sliced
2 leeks, washed and sliced
1tsp butter
125ml chardonnay
250ml stock from 1tsp Marigold bouillon
100ml single cream
1 packet fresh gnocchi
2tbsp grated parmesan
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Saute the leeks and artichokes in the butter gently for 5 minutes. Add the wine and allow the alcohol to evaporate a little bit, then stir in the stock and let the whole lot simmer for about 15 minutes. Strain the liquid into a bowl, and put the vegetables into a jug.
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Add the cream to the saucepan and pour the sauce over the gnocchi in the dish. Sprinkle with grated parmesan, and put under a hot grill until golden.
Serve with garlic bread and/or salad.
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