Leek and Marscapone Gnocchi

My first run of this recipe involved a pleasing amount of home-made/grown ingredients, with the exception of the gnocchi (which I know how to make but decided not to, in the interests of dinner before 9pm). But I like the recipie so much I made it again on the weekend, proving that shop-bought ingredients may not be as good for the soul, but they still taste okay.

Ingredients

2 baby leeks fresh from the garden/half a normal, shop leek
1 clove garlic
butter
cream
mascapone (surprisingly easy to make at home, but shop will do)
gnocchi
Parmesan
salt and pepper

Method

Slice up the leek, and finely chop the garlic. Saute in butter over low heat until soft, adding salt (not much) and pepper to taste. In the meantime, boil water in a saucepan. Add two large tablespoons of mascapone and a good splah of cream to the leeks, stir until the mascapone melts in. When the water is boiling in the saucepan, add gnocchi. When the gnocchi start to float, spoon them out and into the sauce. Turn off heat on sauce, grate over Paremsan, stir all together. Eat!

I'm sure this isn't good for your arteries, but it suits the witner weather.