Lunch: Ham-and-Leek Baked Gnocchi

Recipe by Marian Cooper Cairns There's a new starchy side in town, and it's ready to get to know your go-to roast chicken.

Ingredients

Cooking spray, for ramekins
1 (16 oz.) package gnocchi
6 oz. fontina cheese, shredded (about 1 1/2 c.)
1/2 c. finely chopped ham
1 1/4 c. whole milk
3 tbsp. all-purpose flour
1 garlic clove, chopped
Freshly ground black pepper
2 slices sandwich bread, torn
2 tbsp. melted unsalted butter
1 leek, sliced and rings separate
Sliced fresh chives, for garnish

Instructions

Preheat oven to 350 degrees F. Lightly grease four 10-ounce ramekins; place on a baking sheet.
Combine gnocchi, cheese, and ham in a bowl. Transfer to prepared ramekins, dividing evenly. Whisk together milk, flour, garlic, and 1/2 teaspoon pepper until flour is dissolved, 30 seconds. Pour over gnocchi, dividing evenly.
Stir together bread and butter in a bowl until coated; toss in leaks. Sprinkle over gnocchi, dividing evenly. Bake until golden brown and bubbly, 34 to 36 minutes.
Let stand 5 minutes before serving. Garnish with chives.

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