Kaltbach Gnocchi with leek and cheese sauce

Name: Kaltbach Gnocchi with leek and cheese sauce
Ingredients: 300 ml Milk; 25 g Butter; 30 g Flour; Olive oil; 600 g Gnocchi; 1 units.items Onion; 2 Oregano; Salt; 3 units.items leeks; 2 units.items Garlic cloves; Pepper; 125 g KALTBACH Creamy; 2 units.items fresh fennel sausages

Gnocchi with leeks in a delicious cheese sauce based on KALTBACH Creamy cheese.KALTBACH Creamy is a cheese made from whole cow's milk with a rich flavor, refined with an extra portion of Swiss cream. The melting texture makes this cheese perfect for this gnocchi recipe from Uit Paulines Keuken with leek and cheese sauce. Ingredients for 4 people.

Ingredients

300mlMilk

25gButter

30gFlour

Olive oil

600gGnocchi

1units.itemsOnion

2Oregano

Salt

3units.itemsleeks

2units.itemsGarlic cloves

Pepper

125gKALTBACH Creamy

2units.itemsfresh fennel sausages

Preparation

Preheat the oven to 200°C (top and bottom heat).
Peel and finely chop the onion and garlic. Sauté them in a pan with a little olive oil.
Add the gnocchi and fry until browned all over. Cut open the sausages and add the sausage meat to the onions. Fry together.
Cut the leek into rings and rinse under the tap.
Add the leek to the gnocchi and cook until it softens.
Season the filling with oregano, pepper, salt, and the thyme leaves.
Put everything in an oven dish.
Now make the cheese sauce.
Heat the butter in a saucepan and add the flour.
Let it cook gently for 5 minutes.
Add the milk little by little, whisking until you have a creamy sauce.
Grate the KALTBACH Creamy with a coarse grater and add it to the sauce.
Mix together and further season the sauce with some pepper and, if desired, salt.
Pour the sauce over the gnocchi.
Place the gnocchi in the preheated oven for about 15 minutes.