This skillet gnocchi calls on all the comforting flavors of potato leek soup, but in pasta form (maybe the best form to be?). Gnocchi—our leading star—stands in for the classic potatoes and becomes pillowy nubs of joy when cooked in a sumptuous, garlic-infused cream sauce. Make sure to pick up the shelf-stable variety at the supermarket (my favorite brand is Anna) for its delightful chewy texture.
A word of warning: Leeks are notoriously full of dirt, so take time cleaning them. Start by running them under cold water. After a thorough wash, proceed with cutting off the dark greens, then slicing the remaining white and pale green parts as instructed in the recipe. If you see any remaining stubborn dirt stuck on the individual pieces, put the sliced leeks in a bowl and pour in water to cover. Let them hang out for a couple of minutes, lift the leeks out carefully (leaving any debris in the water behind), rinse them with fresh water, and you’ll be good to go. (If you have a salad spinner, this is a great time to use it.)
As for the cut of the leeks, the diamond-shaped treatment (yes, we know she’s unique) yields architectural chunks that peak and valley throughout the skillet and become meltingly tender.
