Gnocchi alla Piemontese

• 2 lbs. white potatoes (of the kind which fall to bits).
• 5 ozs. fine flour.
• ½

Boil the potatoes for about an hour. Peel them and sieve them or mash them. Put them on the table and knead them with flour, adding the egg. Divide the mixture in small pieces, the size of walnuts. Curl them on the fork.

Meanwhile you’ll have prepared the fontina, sliced finely and put in milk for about an hour to make it very soft. Plunge the gnocchi in a saucepan of boiling water and