Leek And Gnocchi Bake With Three Cheeses And Crispy Prosciutto

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons extra virgin olive oil (evoo)
• 8 thin slices prosciutto, halved crosswise
• 2 leeks, trimmed halved lengthwise and cut crosswise 1/2 inch thick
• salt and pepper
• two 10- to 12-ounce packages fresh potato gnocchi
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• ground nutmeg, to taste
• 1 cup grated fontina (3 generous handfuls) or 1 cup fontina valle d'aosta cheese (3 generous handfuls)
• 1/2 cup grated asiago cheese
• 1/2 cup grated parmigiano-reggiano cheese

Recipe

• 1 in a large skillet, heat the evoo, 2 turns of the pan. working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes. drain on paper towels. add the leeks to the skillet and cook until tender, 8 to 10 minutes; season with salt and pepper.
• 2 bring a large pot of water to a boil, salt it, add the gnocchi and cook until the gnocchi float to the surface, about 3 minutes.
• 3 meanwhile, in a medium saucepan, melt the butter over medium heat. whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. cook until thickened, 5 minutes. stir in the fontina and asiago until melted.
• 4 preheat the broiler. drain the gnocchi and place in a casserole dish. stir in the leeks and cheese sauce and top with the parmigiano-reggiano. broil the casserole until browned, 3 to 4 minutes. top with the prosciutto.