Gnocchi alla valdostana

Wash the potatoes, boil, drain, Peel and pass through, still hot, in the potato masher; knead the past gotten, adding, a little at a time, 200 g of flour until the mixture is consistent, but soft and smooth.

Divide the dough into pieces and formed large cylinder as a finger; cut them into pieces with a floured knife.

Gently passes each piece between the thumb and a floured fork, making them rotate in order to impress a moat.

Distribute them randomly on napkins sprinkled with flour.

Prepare the fontina cheese without rind, diced thin and grate the cheese: place the butter and garlic in a pan.

Boil water and add salt.

Put the pan on the heat with the butter and garlic.

Pour gnocchi into boiling water, as soon as afloat, ributtateli towards the bottom of the pan with a ladle, drain them and deliver in 4 hot dishes or holsters.

Distributed over the gnocchi a handful of fontina, a spoonful of cheese and, on the whole, Golden butter.

Serve immediately.