Adapted from Cooking Light
Over moderate heat, heat butter and olive oil. Once the butter begins to foam, add the shallots and garlic. Saute for 2 to 3 minutes, then add the herbs and spices, followed by the leeks. Continue to cook, stirring frequently, until leek is tender and soft. Stir in walnuts, sun-dried tomatoes and lemon juice and remove from heat. Serve over gnocchi and sprinkle with Parmesan shavings.
A recipe from http://kitchenmouse.rozentali.com/2010/03/garlic-gnocchi-with-lemon-thyme-and-leek
Posted by Cori Rozentāle on .