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A Taste of Every Season with Catherine: Leek & Gnocchi Bake

Leeks are in season during the fall and winter months. They are delicious due to their unique and delicate flavour. Leeks have a subtle sweetness that is complemented by a mild onion-like taste. When cooked, they become tender and creamy, making them a versatile ingredient in many dishes. 


Potatoes on the other hand are a year-round crop and can be found anytime on WFM2Go or at the Wolfville Farmers' Market. Potatoes are a very versatile vegetable! They can be cooked in a variety of different ways and used in very different dishes. They can be boiled, baked, roasted, mashed, fried, microwaved, and even turned into a delicious gnocchi. 


Sprinkle of Nutrition: 

Leeks are a good source of vitamins A, C, and K, as well as minerals such as iron, manganese, and potassium. Leeks are also low in calories and high in fiber, making them a great addition to a healthy lifestyle. 


The high levels of vitamin K in leeks are important for maintaining strong bones. Vitamin C is an antioxidant that helps support the immune system and can aid in the absorption of iron. Additionally, the manganese found in leeks helps support healthy brain function, while the potassium can help lower blood pressure.



Leek & Gnocchi Bake

This vegetarian leek and gnocchi bake is the perfect balance of healthy and comforting all in one meal. You can easily add protein in this to up the protein amount, like chicken or salmon. 


Serves 4-6 people


Ingredients: 

  • 2 large leeks 

  • 1 large zucchini 

  • 2 medium size garlic cloves 

  • 2 sprigs of thyme

  • 500g gnocchi (I made my own but you can also purchase it)

  • 1 tbsp mustard (I like to use a whole grain mustard) 

  • 350ml veg. or chicken broth

  • 125g sour cream

  • 1 heaping tbsp flour 

  • Parmesan cheese (use as much as your heart desires) 


Instruction: 

  1. To prepare this dish, start by preheating the oven to 400°F. 

  2. Then, slice the leeks into rounds, core the zucchini and cut it into small dice, and mince the garlic. 

  3. Next, sweat the leeks, zucchini, and garlic in 1 tablespoon of olive oil with a pinch of salt and fresh thyme for about 5 minutes. 

  4. After that, sprinkle in the flour and mix for 2-3 minutes. 

  5. Pour in 350ml of chicken broth, season with black pepper, and simmer for 10 minutes to thicken. 

  6. Once thickened, stir in the sour cream, mustard, and gnocchi, and simmer for a minute or so. 

  7. Transfer the mixture into a baking dish, and cover it with lots of grated Parmesan. 

  8. Finally, bake the dish for 15 minutes until the top is golden and delicious. 

  9. Let it rest for 10 minutes before serving. 




Catherine is a Nutrition & Dietetics Student at Acadia University! Catherine has been an awesome volunteer at the Wolfville Farmers' Market and is now going to contribute blogs to WFM2Go so that we can go on her food journeys with her. You can check out her Instagram here and find a video of her making this exact recipe here!


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