Gnocchi Di Patate Al Montasio E Porri

Method

1. Mash the boiled potatoes with a potato masher.
2. Add egg yolks, grated Montasio cheese, salt, pepper, optional nutmeg, and flour (keep 10g for the work surface and use the rest for the dough).
3. Knead until smooth. Perform the water test: drop a small ball into boiling water; if it stays together without dissolving, the dough is ready.
4. Divide the dough into ropes and cut into pieces to form gnocchi. Optionally freeze on a floured tray.
5. Meanwhile, cut the leek into julienne and sauté in a pan with a drizzle of oil and a pinch of salt for about 10 minutes, adding a little water to soften.
6. Prepare the béchamel: melt 15g butter, add 15g flour, stir for 2 minutes, then pour in 300ml milk and cook over medium heat, stirring until thickened.
7. Add the Montasio cheese to the béchamel and stir until melted. Then add the cooked leek and mix well. Adjust seasoning with salt and pepper.
8. Cook the gnocchi in salted boiling water; when they float, drain them and toss in the fonduta (béchamel with cheese and leek), adding a ladle of cooking water to loosen the sauce.
9. Serve with a sprinkle of black pepper.