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4 servings

  • 1 leek
  • 100 g ham
  • 1 tablespoon butter
  • 1.5 decilitres vegetable stock
  • 1/2 cup cream for sauce (35 % fat or more) (90 g)
  • salt, pepper
  • gnocchi
  • 6 decilitres milk
  • 6 decilitres water
  • salt, pepper
  • 300 g corn semolina
  • 125 g mature Emmentaler AOC grated

  • Prepare leek and cut into rings. Cut ham into smal strips.
  • Steam leek in warm butter for some minutes, add ham, steam briefly and deglaze with vegetable stock. Add cream for sauce, boil up, let simmer for some minutes and season.
  • Boil up milk and water, season, add corn semolina and boil up. Let simmer at low temperature for about 5 minutes while stirring constantly.
  • Add Emmentaler AOC and mix well. Use two teaspoons to form gnocchis and put them into the hot sauce.

Tip: You may also spread the semolina on a tray, let it cool off and cut it into pieces.