Cheesy Gnocchi and Leeks with Crispy Prosciutto


2 tablespoons olive oil

2-3 thin slices prosciutto, halved lengthwise (making strips like bacon)

3 leeks, trimmed, halved lengthwise and cut into 1/2 inch slices (be sure to rinse the grit)

kosher salt

fresh cracked pepper

1 12-ounce package potato gnocchi (I used mini gnocchi, just because that is what I had.)

2 tablespoons butter

2 tablespoons flour

1 cup milk

freshly grated nutmeg, to taste

1 cup smoked cheddar cheese, grated

2-3 tablespoons grated Parmesan cheese

In a large skillet, heat 1 tablespoon olive oil.

Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp.

Drain on paper towels.

Wipe out the skillet, to remove any burned on bits. (This may not be necessary, but I got my oil too hot while cooking the prosciutto, and didn't want to discolor my leeks as they cooked in the smokey oil.)

Add the other tablespoon of olive oil and heat.

Add the leeks to the skillet and cook until tender, about 8-10 minutes.

Season with salt and pepper.

Remove from pan and set aside.

Bring a large pot of salted water to boil, add the gnocchi and cook until they float to the surface, about 2-3 minutes.

Meanwhile, in the skillet, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute.

Whisk in the milk; season with salt, pepper, and nutmeg. (Don't drop the whole nutmeg into the sauce, like I did. Oops.)

Cook about 5 minutes, until thickened.

Stir in the grated cheese.

Preheat the broiler.

Drain the gnocchi and combine with the leeks and cheese sauce.

Pour into a buttered casserole dish and top with the grated Parmesan.

Broil casserole until bubbly, about 3-4 minutes.

Top with crumbled prosciutto. (Serves 2-4 with a salad and garlic bread on the side)