Categories: Pasta
Ingredients
- 2 leeks, white and pale-green parts only, halved and thinly sliced
- 2 tbsp. chopped fresh thyme
- 4 tbsp. butter
- 2 tbsp. flour
- 2 1/4 cups whole milk
- 1 3/4 cups shredded mild provolone
- 5 tsp brown mustard
- 2 cups frozen peas, thawed
- 1 lb. potato gnocchi, cooked
Directions
-
In medium skillet, cook leeks and thyme in 2 tbsp. butter over medium-high, stirring often, until softened, about 10 minutes. Transfer to plate. In same skillet, add remaining 2 tbsp. butter and flour. Cook, stirring often, until pale yellow, about 2 minutes. Add milk. Whisk until thickened, about 8 minutes. Add 1 1/2 cups cheese and mustard. Stir until cheese melts; season. Stir in leeks, peas and gnocchi. Top with remaining 1/4 cup cheese. Broil until bubbly, about 5 minutes.