Italian Recipes
GNOCCHI DI PATATE IN SALSA DI MONTASIO E PORRI

GNOCCHI DI PATATE IN SALSA DI MONTASIO E PORRI

Potato Gnocchi in Montasio Cheese and Leeks

How to make the Potato Gnocchi in Montasio Cheese and Leeks:

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.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM