The gnocchi:
Boil the potatoes, then peel them and pass them through a vegetable mill. While still warm, mix in the flour, a pinch of salt, the egg, the grated Montasio cheese, until you form a dough. Shape the dough into long rolls about the thickness of a finger. Cut into 1-inch pieces, then press them onto the back of a fork and roll them off delicately. Arrange them on a cotton cloth and dust with flour.
The sauce:
Melt the Montasio cheeses together with the cream and the bechamel sauce in a saucepan. Slice the leek julienne style and cook in separate pan with a tablespoon of oil until translucent. Add the leeks to the cheese sauce.
Cook the gnocchi in a pot of salted boiling water. As they float, scoop them out with a slotted spoon onto a warmed serving platter. Pour the sauce over the gnocchi and serve immediately.
Serves 4 |
 |
