Creamy Leek Potato Gnocchi

Serves 4-6 Entrees | Prep time: 40 mins | Cooking time: 40 mins

INGREDIENTS

Gnocchi

• 750g potatoes
• 50g vegan parmesan, grated or 4 Tbsp nutritional yeast
• fine salt
• 180-200g plain flour

Béchamel sauce

• 1 large leek, finely sliced
• large knob of vegan butter or margarine, plus 2 Tbsp extra
• 2 Tbsp plain flour
• 300ml soy milk
• 80g vegan parmesan, grated or 4 Tbsp nutritional yeast
• salt and pepper

METHOD

1. Boil the potatoes in their skins until soft. Drain and cool slightly. Peel away the skins, then push the potatoes through a potato ricer or mash by hand and place in a large bowl. Add the parmesan or nutritional yeast and a large dash of salt. Gradually add the flour, until you have a soft but not sticky dough.
2. Turn the dough onto a floured surface and roll into a large log shape. Divide into 8-10 pieces. Sprinkle with flour as needed to prevent it from sticking. Roll each piece into a long rope, then cut into 2-3 cm small pieces. Dust over some flour. Roll the pieces into balls or use a fork or gnocchi board to create a ridged pattern. Place onto towel-lined trays.
3. In a large pot of salted boiling water, cook the gnocchi in batches. When the gnocchi float to the surface, remove and drain. Reserve some of the cooking water.
4. In a large frypan, sauté the leeks in the knob of butter until softened. Remove the leeks from the pan. In the same pan, melt the remaining butter and add the flour. Stir to create a smooth paste and cook for about 2 minutes, being careful not to brown. Gradually whisk in the milk until smooth and thickened. Stir in the parmesan or nutritional yeast, a generous dash of salt and pepper to taste. Add the leeks to the béchamel.
5. Gently fold the cooked gnocchi into the béchamel sauce. Over a low heat, add splashes of the pasta cooking water or milk to help loosen the sauce a little. To serve, season with extra pepper and grated parmesan, if desired.