Gnocchiflette with leeks and Roucoulons

Preparation

• 1
  Brown the gnocchi in a drizzle of olive oil for a few minutes.
• 2
  Heat a drizzle of olive oil in the same pan.
• 3
  Brown the shallot, diced bacon and leek for 5 minutes.
• 4
  Deglaze with the white wine.
• 5
  Add the fresh cream and pepper.
• 6
  Cook for 2 minutes over medium heat.
• 7
  Pour the gnocchi into a baking dish.
• 8
  Add the cream/leek mixture
• 9
  Cut the Roucoulons in half across the centre, then in half again.
• 10
  Place the pieces of Roucoulons on top.
• 11
  Bake for 20 minutes in an oven preheated to 180°C.
• 12
  Serve hot with a salad.