Leek and Gnocchi Bake With Three Cheeses and Crispy Prosciutto

• 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)
• 12 cup grated asiago cheese
• 12 cup grated parmigiano-reggiano cheese

1. In a large skillet, heat the EVOO, 2 turns of the pan.
2. Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes.
3. Drain on paper towels.
4. Add the leeks to the skillet and cook until tender, 8 to 10 minutes; season with salt and pepper.
5. 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.
6. Meanwhile, in a medium saucepan, melt the butter over medium heat.
7. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg.
8. Cook until thickened, 5 minutes.
9. Stir in the fontina and asiago until melted.
10. Preheat the broiler.
11. Drain the gnocchi and place in a casserole dish.
12. Stir in the leeks and cheese sauce and top with the parmigiano-reggiano.
13. Broil the casserole until browned, 3 to 4 minutes.
14. Top with the prosciutto.

extra virgin olive oil, leeks, salt, potato gnocchi, butter, flour, milk, ground nutmeg, generous, asiago cheese, cheese

Taken from www.food.com/recipe/leek-and-gnocchi-bake-with-three-cheeses-and-crispy-prosciutto-366237 (may not work)