Pit Cheese Gnocchi

Preparation:

Preparation: Boil the potatoes. Cut the cheese into cubes, put it in a saucepan with the butter and milk and melt slowly in a bain-marie. Peel the potatoes and pass them through a potato masher; mix them with flour, beaten egg, a drizzle of oil, salt. Work rolls of a finger in diameter and cut them into chunks. Plunge them into boiling water and, as soon as they re-emerge, drain and season with the fondue.