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● Gnocchi with Montasio Sauce and Leeks
Gnocchi al Montasio

2 tablespoons butter
1⁄4 cup flour
2 cups milk
salt and freshly ground pepper
nutmeg, freshly grated
10 ounces fresh Montasio, diced
1 1⁄2 pounds potato gnocchi
1 tablespoon extra-virgin olive oil
1 leek, white and light green parts only, thinly sliced

In a heavy bottom saucepan over medium heat, melt the butter. Add the flour and stir with a wooden spoon. Cook for 2 minutes over medium-low heat without allowing the flour to take on color. Meanwhile, in another saucepan, heat the milk until it’s almost boiling. Slowly pour the milk into the butter-flour mixture, whisking constantly to prevent lumps from forming. Bring to a boil, then cook over medium heat, whisking often, until thick, about 8 minutes. Lower the heat if the sauce starts to stick to the bottom of the pot. Season with salt, pepper, and nutmeg. Transfer the sauce to a double boiler and add the Montasio. Stir until the cheese is melted and the mixture is smooth. Meanwhile, bring a large pot of water to a boil. Add salt and the gnocchi and cook until they float to the surface. Meanwhile, in a skillet over medium heat, warm the olive oil. Add the leeks and cook until translucent. Remove the gnocchi from the pot with a slotted spoon and transfer them to the sauce. Add the leeks and toss well to coat. Serve immediately. ● Serves 6

Wine Suggestion, Fruity light-bodied white

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