Leek and Gnocchi Bake with Three Cheeses and Crispy Prosciutto

So we had this as a main dish, but it really is more of a side dish...Fowler was looking around for some more MEAT!! No matter...it was yummy!

Olive oil

8 pieces of prosciutto, cut in half and then thirds

2 leeks, cleaned, trimmed, halved, and sliced

salt and pepper

two packages of gnocchi

2 tablespoons of butter

2 tablespoons of flour

2 cups of milk

nutmeg

1 cup of grated fontina

1/3 cup of grated asiago

1/2 cup of grated parm

In a large skillet, heat a couple of tablespoons of olive oil...cook the prosciutto until browned. Remove from the pan and add the leeks and more oil if necessary. ...cook until tender and season with salt and pepper.

In a medium sauce pan, melt the butter and whisk in the flour...cook for a minute. Add the milk and whisk until thickened. Season with salt, pepper, and a few grates of nutmeg. Add the fontina and the asiago and stir until melted.

Place the gnocchi in a medium sized casserole dish sprayed with PAM. Add the gnocchi, top with the leeks, and then the cheese sauce. Sprinkle the parm on top and then the prosciutto. Bake at 400 for 15-20 minutes, until hot and bubbly.