Gnocchi di patate Tre formaggio salsa di funghi porcini

Bechamel sauce
Melt the butter over a gentle heat in a medium sized saucepan. Add the flour and mix together to form a smooth paste and cook for 1 or 2 minutes. Very slowly, add the milk, a little at a time, whilst continuously whisking or stirring with a wooden spoon. Continue to stir or whisk and cook over a medium - high heat until the sauce starts to thicken and then reduce the heat and simmer for about 5 minutes. Do not allow the sauce to boil. Porcini mushrooms sauce Reconstitute the porcini in a small bowl of warm red wine. Squeeze them dry and sauté them with the other mushrooms in a little butter and oil. Add the wine that you used to reconstitute the porcini cook them until any liquid has reduced (add more wine if necessary). POTATO GNOCCHI Boil potatoes without peeling. Peel and press through ricer (about 4 cups of potatoes). Add 2 cups flour. Add salt and eggs. Mix well. Divide into small portions. Roll on floured board to a rope 1" thick, cut into 1/2" pieces; with floured finger, press indentation on side of gnocchi. Drop into boiling, salted water and cook until tender. Method for final preparation 1.Heat up the béchamel sauce. 2.Add each of the spices and seasonings whilst stirring continuously. 3.Stir in the Parmesan cheese, followed by the Gruyere and then the Cheddar. 4.Stir well and check that the cheeses have melted and blended into the sauce. 5.Add the porcini mushrooms sauce. 6.Check the taste and add any extra seasoning if necessary. 7.Divide in to 6 portions the potatoes gnocchi and serve with the sauce.