Gnocchi gustosi con porri e speck

(Tasty gnocchi with leeks and speck)

EASY

Preparing: 15 minutes

Cooking: 20 minutes

Ingredients for 4 persons:

• 300 gr precooked flour for polenta (corn-meal mush)
• 6 dl milk
• 80 gr speck cut into 1/2-inch dice
• 1 leek
• 30 gr freshly grated Parmiggiano
• 20 gr butter
• salt

Directions:

1. Wash the leek, take 1/3 and cut into slices, chop the rest. Brown the chopped leek and the speck with half butter, then remove them. Put the sliced leek and a tablespoon of water in the same pan with the sauce (made before); add salt and cook for 2 minutes.
2. Bring the milk to a boil with half liter of water and salt, pour the flour and cook the polenta; mix browned leek and speck, half Parmiggiano and then stop cooking.
3. Spread the polenta out into a half-inch layer on your work surface and let it cool. Cut it into 2-inches disks and arrange them, partially overlapping, into a buttered pan. Sprinkle the sliced leek, the remaining Parmiggiano and butter. Bake them for 5 minutes in a preheated 220°C oven.