Gnocchi Di Patate In Salsa Di Montasio E Porri


For the gnocchi:
4 medium potatoes
1 egg
4 tbsp. melted butter
1/2 cup grated aged Montasio cheese
1/2 cup all purpose flour
salt and nutmeg to taste

For the sauce:
1 cup fresh Montasio cheese (2 months old)
1/2 cup grated Montasio cheese (10 months old)
1/3 cup heavy cream
1/3 cup bechamel sauce
1 leek, the white part

How to make Gnocchi di Patate in salsa di Montasio e Porri:

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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at