Gnocchi, leeks and mushrooms creamy with Vodka (from Poland, Finland or Sweden, depending on the SAQ) and olive oil (from Greece, Spain or Italy), and Luxembourg Oesling Ham.
Serves : 4
Preparation time : 10 minutes
Cooking time : 10 minutes
Ingredients
- 2 leek whites, thinly sliced (1/4'')
- 60 ml (4 tablespoons) olive oil
- 15 ml (1 tbsp) maple syrup
- 1 l (4 cups) mushrooms, cut in 4
- 1 clove garlic, minced
- 60 ml (4 tbsp.) parsley leaves, chopped
- 125 ml (1/2 cup) vodka
- 250 ml (1 cup) 15% cream
- 4 portions homemade or store-bought gnocchi, cooked
- 8 slices Oesling ham, finely chopped
- Salt and pepper to taste
Preparation
- In a hot skillet, brown leek slices in some olive oil, 2 to 3 minutes on each side.
- Add maple syrup, salt and pepper. Check seasoning. Remove and set aside.
- In the same pan, add a little olive oil and sauté the mushrooms, 3 minutes on each side.
- Add garlic, parsley and deglaze with vodka.
- Then add the cream, salt and pepper. Check seasoning.
- Add the cooked gnocchi to the pan, then scatter over the leeks and ham. Serve immediately.
