Categories: Pasta

Ingredients

• 2 leeks, white and pale-green parts only, halved and thinly sliced
• 2 tbsp. chopped fresh thyme
• 4 tbsp. butter
• 2 tbsp. flour
• 2 1/4 cups whole milk
• 1 3/4 cups shredded mild provolone
• 5 tsp brown mustard
• 2 cups frozen peas, thawed
• 1 lb. potato gnocchi, cooked

Directions

1. In medium skillet, cook leeks and thyme in 2 tbsp. butter over medium-high, stirring often, until softened, about 10 minutes. Transfer to plate. In same skillet, add remaining 2 tbsp. butter and flour. Cook, stirring often, until pale yellow, about 2 minutes. Add milk. Whisk until thickened, about 8 minutes. Add 1 1/2 cups cheese and mustard. Stir until cheese melts; season. Stir in leeks, peas and gnocchi. Top with remaining 1/4 cup cheese. Broil until bubbly, about 5 minutes.

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