Garlic Gnocchi with Lemon, Leek and Thyme

Adapted from Cooking Light
Serves 2

• 1/2 recipe Garlic Gnocchi
• 2 leeks, white and light green parts only, sliced
• 3/4 cup (about 120 g) shallots, minced
• 4 cloves garlic, crushed
• 1/2 cup walnuts, chopped
• 1/3 cup sun-dried tomatoes, sliced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp (about 1 ounce) fresh Parmesan, shaved
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp lemon juice
• salt and pepper

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.