Salmon and gnocchis with leek cream and tarragon

Ingredients

• 125 ml (1/2 cup) of dry white wine
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 250 ml (1 cup) of fish fumet
• 1 shallot and chive flavoured Boursin cheese of 245 g
• 125 ml (1/2 cup) of 15% cooking cream
• 15 ml (1 tablespoon) of chopped fresh tarragon
• 4 salmon fillet of 180 g each, peeled
• 500 g of gnocchis pasta kind