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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water to a boil in a large pot. | 2. Prepare i.e rinse leek to eventually get rid of sand between layers and chop in medium fine half rings. | 3. Melt butter in a pan and add minced/chopped garlic and leek. | 4. Let leek/garlic fry at medium heat until soft and fragrant. | 5. Add a genrous pinch of vegetable bouillon powder and stir thoroughly. | 6. Pour milk over leek and add cream cheese. Stir until cheese has dissolved. | 7. Now it's time to add the Gorgonzola crumbles, stir and let cheese melt. | 8. Now the water's supposed to boil, add potatoe Gnocchi and let boil/simmer until they move to the surface. Drain and add to Gorgonzola/Leek sauce. | 9. Salt and pepper to taste and add parsley. | 10. Sprinkle with roasted, chopped walnuts and/or Parmesan if you like. | 11. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gnocchi	500	g		445.0	0.0	99.0	2.5
leek	400		cut rinsed chopped	21716.0	5037.4	534.0	106.8
gorgonzola	150		crumbled	445.0	0.0	99.0	2.5
cream cheese	100			8363.25	99.225	201.285	810.81
garlic clove	1		chopped	445.0	0.0	99.0	2.5
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
vegetable stock powder	1	pinch		445.0	0.0	99.0	2.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
milk	25 -50			0.0	0.0	0.0	0.0
salt pepper				445.0	0.0	99.0	2.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.