30 Mins

• 1 lb Gnocchi
• 1 bunch Leeks
• 3 Tbsp Unsalted Butter
• 1 Garlic Clove
• ⅓ cup White Wine
• Sea Salt and Black Pepper
• Grated Parmesan, for serving

Bring small pot water to boil and cook gnocchi according to package directions.

Remove green parts from leeks and reserve for another use. Cut light parts in half lengthwise, wash thoroughly, and slice. In large skillet, melt butter and add leeks. Season with sea salt and cook until soft. Add finely grated or minced garlic and cook until smell turns mild. Add white wine and let it evaporate completely. Drain gnocchi and toss with leeks. Season with more sea salt and pepper, to taste, top with grated parmesan, and serve.