Ingredients:   (for 6 people) - 1 Kg. mealy potatoes - 300 gr. flour - 2 eggs - salt to taste Montasio sauce: - 1/2 lt. cream milk - 30 gr. "00" flour - 30 gr. butter - 300 gr. fresh Montasio - nutmeg to tastet Frico: - 6 handfuls of aged Montasio grated

Preparation:

Boil, peel and mash the potatoes, and let cool. Add the eggs, flavour with salt, and flour gradually, kneading until the dough becomes uniform. Roll into long finger width sticks and cut into 1 cm pieces. Boil the water to cook the gnocchi and in the meantime prepare the cheese sauce and Frico.
Cheese sauce: with the milk, flour and butter prepare the white/béchamel sauce scenting with the nutmeg. Place in a double boiler and add the Montasio, stirring until the mixture becomes homogeneous.
Frico: Heat a non-stick flying pan and add a handful of grated Montasio. Make it stick to the surface and place upside down in such a way that the excess falls out, let it acquire a golden colour and then with a spatula turn it so that it cooks evenly. Place into a large cup so that it takes the form of the cup. Cook the gnocchi in the boiling water, sauté in a frying pan with the Montasio sauce and serve hot on the Frico leaf.

Ingredients:   (for 4 people) - 30 gr. fresh Montasio - 20 gr. asparagus - 1 dl. fresh cream - fresh pasta for lasagna

Preparation:

Cook the asparagus in a frying pan with a little butter and when done, take away 20% of the asparagus, add the Montasio and let it melt . Cool the asparagus and Montasio mixture. Roll the pasta and mould into large ravioli and fill with the cooled mixture. Heat in a frying pan, adding the remaining asparagus and covering with the cream.

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