Chive Gnocchi with Smoked Cream Sauce & Leeks Recipe

Preheat the oven to 400°F (200°C). Pierce the potatoes with a fork and bake for 45-50 minutes, or until tender.

Once the potatoes are cool enough to handle, remove the skin and place the flesh in a large mixing bowl. Mash the potatoes until smooth.

Add the flour, chives, eggs, salt, and black pepper to the mashed potatoes. Mix well until a sticky dough forms.

Dust a clean surface with flour. Take a small amount of dough and roll it into a long rope shape. Cut the rope into bite-sized pieces and repeat with the remaining dough.

Bring a large pot of salted water to a boil. Cook the gnocchi in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes, or until softened.

Reduce the heat to low and add the heavy cream to the skillet. Stir in the grated Parmesan cheese and smoked paprika. Cook for 2-3 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.

Add the cooked gnocchi to the skillet and toss gently to coat them with the sauce.

Serve the chive gnocchi with smoked cream sauce and leeks hot. Garnish with additional chives if desired.