Categories: Pasta
Ingredients
- Kosher salt
- 17.5 oz package potato gnocchi
- 3 tbsp olive oil
- 1 leek (white and light green parts only), quartered lengthwise and cut into 2-inch pieces, well rinsed
- 8 small radishes, trimmed and quartered
- black pepper
- 2 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese, plus shaved cheese for topping
- 1 tsp finely grated lemon zest
- 1 tbsp finely chopped fresh parsley
Directions
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Bring a large pot of salted water to a boil. Add the gnocchi and cook as directed. Reserve 1 cup cooking water, then drain.
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Meanwhile, heat the olive oil in a large skillet over medium-heat heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, 1/2 tsp salt and a few grinds of black pepper. Cook, stirring often.
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Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated Parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking liquid as needed to loosen. Top each serving with shaved Parmesan.