rosemary-mushroom gnocchi with walnut gremolata

2 tablespoons extra-virgin olive oil
1 bunch of leeks, rinsed and white + light greens part finely chopped
3 garlic cloves, minced
5 sprigs of rosemary, finely chopped
1 8-oz package of baby bella mushrooms, sliced
½ cup heavy cream
1 package of gnocchi
4 tablespoons butter
Kosher salt

Walnut Gremolata:
¼ cup toasted walnuts, chopped
2 garlic cloves, mined
2 tablespoons finely chopped parsley
Zest of half a lemon
1 tablespoon extra-virgin olive oil
Kosher salt

STEP 1
Fill a large saucepan or stockpot halfway with water and bring to a boil. Add the gnocchi and boil for 2 minutes. When they rise to the top, remove them from the water and set aside. Reserve 1 cup of the gnocchi water.

STEP 2
In a large skillet, heat the olive oil over medium heat and sauté the leeks for 5 minutes, until soften. Add the mushrooms and cook another 5 minutes until slightly browned. Add the garlic and chopped rosemary; cook for 30 seconds. Pour in the heavy cream and 1 cup of the gnocchi water. Generously salt and turn down to a simmer.

STEP 3
Add the butter in a large skillet and cook for 3-5 minutes until it starts to brown. Add the gnocchi and and fry in the butter for about 5 minutes, flipping them over once. 

STEP 4
Remove the cream sauce from the heat. Add the gnocchi to the sauce and taste for salt. Serve warm with the gremolata on top.

For the gremolata: finely chop the walnuts, garlic cloves, and parsley. Mix together and add the lemon zest, olive oil, and a pinch of salt.