Ibby’s Bistro Gnocchi Yield: 4 Portions Ingredients: ½ Tbsp Canola Oil 1 Tbsp Garlic, Minced ½ Cup Heavy Cream 1/8 Cup Shredded Parmesan 1 Tbsp Canola Oil 1 ½ Cup Potato Gnocchi 2 Tbsp Leeks, Thinly Sliced ¼ Cup Broccoli Florets, Blanched ¼ Cup Cherry Tomatoes 1/8 Cup Shredded Parmesan 2 Tbsp Panko Breadcrumbs, Toasted Method: 1. In a non-stick pan, over medium heat, add second amount of canola oil and heat until oil is shimmering. 2. Sauté minced garlic until fragrant and lightly caramelized. 3. Add heavy cream, bring to a boil, add first amount of parmesan cheese, stir with a whisk to emulsify and hold over low heat to keep warm. 4. In a non-stick pan, over medium heat, add canola oil and heat until oil is shimmering. 5. Sauté gnocchi until caramelized. 6. Add leeks, broccoli florets and cherry tomatoes and sauté until caramelized. 7. Add parmesan cream sauce to pan and stir until evenly combined. 8. Transfer to serving dish and garnish with second half of parmesan cheese and toasted breadcrumbs.
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