Potato gnocchi with leeks and blue cheese fondue.

Yesterday I spent the day visiting a big fair in Santarcangelo di Romagna: many many sellers, clothes, home clothing, underwear and...Food.
Food, food, food with producer from the whole country, from Trentino Alto Adige (North of Italy) to Sicily (the deep South) with great cheeses, breads, sweets, meats...
As usual I bought some fresh black truffles then I found a producer from Vallecamonica ( near Brescia, Lombardia) with some cheeses...
They were so smelly and tasted sooo good I had to bought them!
I had a Fatuli' (smoked goat cheese) and a Blu di capra ( blue cheese half goat milk half cow).
I used the last one to make this recipe, I don't think you can find it easily outside Italy but you can use Gorgonzola cheese or a blue cheese.
2 servings:
1 medium leek
14 oz. potato gnocchi
1 tablespoon butter
2.5 oz. blue cheese your choice
Put on stove a big pot full of water, bring it to boil then add a pinch of salt.
In a large pan put butter and finely sliced leek, let it golden, add a little water if needed.
When the leek is soft turn off fire and add the blue cheese in little dices, cover with a lid.
Cook the gnocchi into the boiling water then drain them and pour in the pan.
Pan-fry for a minute, be careful not to broke gnocchi then serve hot.
With my blu di capra I didn't add any salt to the sauce, it depends on taste so try it before seasoning your gnocchi!
Serve hot.