There are probably not that many people that want to spend a lot of time in the kitchen after a long day at the office. Simple and quick weeknight dinner meals are always a good option, right?! These simple and easy Gnocchi with Mushrooms & Leeks are ready in no time and taste really delicious too. No need to order something online – this one is faster than any delivery service.
In winter, the selection of veggies and fruit is always a bit limited here in Germany – compared to summer. At least if you want to cook with local produce. If you want to cook with seasonal veggies in fall and winter, there is a limit on what you can use. Cabbage, root veggies, and leek are the stars of the season instead of zucchini, bell pepper, and stuff like that.
If you don’t want to eat only cabbage and potatoes all winter long, you can add some variety to your diet with leeks. If you live in Germany, you are probably familiar with leek that is often added to the small veggie packages they sell as »soup veggies« in supermarkets. Those packages normally contain half a leek stalk – for this dish here, however, you need a whole leek. So forget those soup veggies.
There are regions in Germany where leeks are sometimes the main ingredient in a dish. For example, leek in a creamy sauce with some potatoes or pasta on the side. We normally do not prepare leek like that, but it’s a delicious dish. We recommend trying it one day.
Anyway. We use leek quite often for soup and stew – along with various other veggies. We prefer it over celeriac – another veggie you can find in those soup veggie packages.
This gnocchi dish is a perfect weeknight dinner option for us. You don’t have to prepare a lot, and the veggies and gnocchi cook quite fast. In theory, the dish is ready in less than 30 minutes if you don’t dawdle. If you work as a team, you’re even faster.
For recipes like this one here, you can easily save even more time, when prepping ingredients some time in advance and freeze them. Onions, garlic, and leek keep for ages in the freezer and can easily be used frozen in many recipes. If you always have those ingredients in the freezer ready, you can get your dinner ready even quicker.
You got more leeks lying around in the kitchen? Well, we got more recipes to try. Have you ever made Swabian Knöpfle (Egg Noodles) with Leek & Meat Sauce? It’s a similar quick weeknight dinner dish that’s easy to prepare. Or what about a Cheesy Soup with Leek & Sausage?
In Germany, it’s a popular soup you can prepare with convenient products, but homemade with fresh ingredients is much better (and tastier), of course. We can definitely recommend both recipes!
INGREDIENTS / ZUTATEN
(4 servings)
some oil for frying
4.4 oz. (125g) bacon, finely diced
1 large onion, finely diced
2-3 garlic cloves, finely chopped
2 tbsp. butter
14 oz. (400g) button mushrooms, sliced
1 leek, cut into rings
1 tsp. Herbs de Provence
1 tsp. dried oregano
1/3 cup (80ml) dry white wine
6.8 fl. oz. (200ml) veggie stock
7 oz. (200g) sour cream
21 oz. (600g) gnocchi (chilled)
salt, pepper
(4 Portionen)
etwas Öl zum Anbraten
125g Speck, fein gewürfelt
1 große Zwiebel, fein gewürfelt
2-3 Knoblauchzehen, fein gehackt
2 EL Butter
400g Champignons, in Scheiben
1 Stange Lauch, in Ringen
1 TL Kräuter der Provence
1 TL Oregano
80ml trockener Weißwein
200ml Gemüsebrühe
200g Schmand
600g Gnocchi (Kühltheke)
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Finely dice the bacon. Peel and finely dice/chop the onion and garlic. Clean the mushrooms and cut them into thick slices. Cut the leek into rings, rinse well, so the soil/sand between the layers is washed out completely, then drain. Have all the other ingredients ready to cook.
2. Heat up a large (non-stick) frying pan or Dutch oven. Add some oil and fry the bacon until nicely browned. Next, add the onion and garlic and sauté briefly – about 2 minutes or so. Add the butter and let it melt. Add the mushrooms and cook/fry them for a few minutes. Stir often, so nothing burns. The mushrooms should lose quite a bit of volume and get nicely browned. This takes about 6-8 minutes. If you season with some salt at this point, the mushrooms cook a bit faster. Next, add the drained leek, the Herbs de Provence, and the dried oregano and let everything cook for a few minutes.
3. While the mushrooms are cooking, you can prepare the gnocchi according to the instructions on the package. Sometimes it is recommended to boil the gnocchi in advance – we usually just fry them in a non-stick pan until they have nicely browned. If you want to clean less pans/pots, you can fry the gnocchi in the large frying pan (or Dutch oven) first, then remove them and cook everything else in the same frying pan/Dutch oven.
4. Deglaze the mushrooms with the wine and let the wine cook away almost completely. Add the veggie stock and sour cream and mix well. Add the fried gnocchi and let everything simmer for another 4-5 minutes. Season to your liking with salt and pepper and serve.
1. Den Speck fein würfeln. Die Zwiebel und den Knoblauch schälen und fein würfel bzw. hacken. Die Pilze säubern und in dicke Scheiben schneiden. Den Lauch in Ringe schneiden, gut durchspülen, damit Erde/Sand zwischen den Schichten ausgewaschen wird, dann abtropfen lassen. Alle anderen Zutaten zum Kochen bereithalten.
2. Etwas Öl in einer großen (beschichteten) Pfanne oder einem Topf erhitzen. Den Speck dazugeben und kurz auslassen. Als Nächstes die Zwiebel und den Knoblauch dazugeben und kurz anschwitzen lassen – etwa 2 Minuten. Die Butter dazugeben und schmelzen lassen, dann die Pilze dazugeben und für einige Minuten anbraten. Immer wieder umrühren, damit nichts anbrennt. Die Pilze sollten ordentlich an Volumen verloren haben und etwas Farbe bekommen – dauert etwa 6-8 Minuten. Wenn man hier schon mit etwas Salz würzt, geht alles etwas schneller. Als Nächstes den abgetropften Lauch, die Kräuter der Provence und den Oregano dazugeben und einige Minuten mit anbraten.
3. Während die Pilze garen, kann man die Gnocchi nach Packungsanleitung zubereiten. Manchmal wird empfohlen, die Gnocchi vorab zu kochen – wir braten sie meist einfach nur in einer beschichteten Pfanne an, bis sie rundum etwas Farbe bekommen haben. Um weniger spülen zu müssen, kann man die Gnocchi auch als Erstes in der großen Pfanne anbraten, dann herausnehmen und zur Seite stellen und den Rest in derselben Pfanne zubereiten.
4. Die Pilze mit dem Wein ablöschen und den Wein fast komplett einkochen lassen. Gemüsebrühe und Schmand dazugeben und alles gut vermengen. Die angebratenen Gnocchi dazugeben und alles noch einmal etwa 4-5 Minuten köcheln lassen. Mit Salz und Pfeffer abschmecken und dann servieren.
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Here is a version of the recipe you can print easily.
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Gnocchi with Mushrooms & Leeks
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Dinner
- Method: -
- Cuisine: International
Description
The perfect weeknight dinner dish – Gnocchi with Mushrooms & Leek. Easy to prepare and quick on the table. A family favorite!
Ingredients
some oil for frying
4.4 oz. (125g) bacon, finely diced
1 large onion, finely diced
2-3 garlic cloves, finely chopped
2 tbsp. butter
14 oz. (400g) button mushrooms, sliced
1 leek, cut into rings
1 tsp. Herbs de Provence
1 tsp. dried oregano
1/3 cup (80ml) dry white wine
6.8 fl. oz. (200ml) veggie stock
7 oz. (200g) sour cream
21 oz. (600g) gnocchi (chilled)
salt, pepper
Instructions
1. Finely dice the bacon. Peel and finely dice/chop the onion and garlic. Clean the mushrooms and cut them into thick slices. Cut the leek into rings, rinse well, so the soil/sand between the layers is washed out completely, then drain. Have all the other ingredients ready to cook.
2. Heat up a large (non-stick) frying pan or Dutch oven. Add some oil and fry the bacon until nicely browned. Next, add the onion and garlic and sauté briefly – about 2 minutes or so. Add the butter and let it melt. Add the mushrooms and cook/fry them for a few minutes. Stir often, so nothing burns. The mushrooms should lose quite a bit of volume and get nicely browned. This takes about 6-8 minutes. If you season with some salt at this point, the mushrooms cook a bit faster. Next, add the drained leek, the Herbs de Provence, and the dried oregano and let everything cook for a few minutes.
3. While the mushrooms are cooking, you can prepare the gnocchi according to the instructions on the package. Sometimes it is recommended to boil the gnocchi in advance – we usually just fry them in a non-stick pan until they have nicely browned. If you want to clean less pans/pots, you can fry the gnocchi in the large frying pan (or Dutch oven) first, then remove them and cook everything else in the same frying pan/Dutch oven.
4. Deglaze the mushrooms with the wine and let the wine cook away almost completely. Add the veggie stock and sour cream and mix well. Add the fried gnocchi and let everything simmer for another 4-5 minutes. Season to your liking with salt and pepper and serve.
Notes
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This looks like a really comforting and simple dish! I like the combination of mushrooms and leeks—it seems like a great way to add depth of flavor without too many ingredients. Do you think it would work just as well with homemade gnocchi, or is store-bought the better option for this recipe?