Gnocchi alla Valdostana

Preparation:

Preparation: Wash the potatoes, boil them, drain them, peel them and pass them, still hot, in the potato masher; mix the puree obtained, adding 200 g of flour a little at a time, until the mixture is firm, but soft and smooth. Divide the dough into pieces and form cylinders the size of a finger; cut them into small pieces with a floured knife. Gently pass each piece between your thumb and a floured fork, rotating them to make a dimple. Spread them on napkins sprinkled with flour. Prepare the rind-free fontina, cut it into thin cubes and grate the cheese: put the butter and garlic in a saucepan. Boil plenty of water and salt it. Put the pan with the butter and garlic on the fire. Pour the gnocchi into the boiling water, as soon as they come to the surface, throw them back to the bottom of the pot with a slotted spoon, drain and distribute them on 4 hot plates or bowls. Spread a handful of fontina cheese, a spoonful of cheese and, over all, the golden butter on top of the gnocchi. Serve immediately.