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Gnocchiflette with leeks and Roucoulons

nos-recettes-fromage-gnocchiflette-roucoulons-fromagerie-milleret
Preparation cuisson difficulté 20 min.
Preparation cuisson difficulté 35 min.
Preparation cuisson difficulté Easy
Catégorie plat Apéritif Plat Entrée Déssert Main course

Ingredients Serves 4

  • 600 g gnocchi
  • 200 g of finely diced bacon
  • 1 Roucoulons
  • 1 white leek, sliced
  • 200 g whole cream
  • 500 ml dry white wine
  • Olive oil
  • Pepper
  • 1 shallot, finely chopped

Preparation

  • 1
    Brown the gnocchi in a drizzle of olive oil for a few minutes.
  • 2
    Heat a drizzle of olive oil in the same pan.
  • 3
    Brown the shallot, diced bacon and leek for 5 minutes.
  • 4
    Deglaze with the white wine.
  • 5
    Add the fresh cream and pepper.
  • 6
    Cook for 2 minutes over medium heat.
  • 7
    Pour the gnocchi into a baking dish.
  • 8
    Add the cream/leek mixture
  • 9
    Cut the Roucoulons in half across the centre, then in half again.
  • 10
    Place the pieces of Roucoulons on top.
  • 11
    Bake for 20 minutes in an oven preheated to 180°C.
  • 12
    Serve hot with a salad.

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