Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 8 thin slices prosciutto, halved crosswise
• 2 leeks—trimmed, halved lengthwise and cut crosswise 1/2 inch thick
• Salt and pepper
• Two 10-12-ounce packages fresh potato gnocchi
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• Ground nutmeg, to taste
• 1 cup grated Fontina or Fontina Valle D'Aosta cheese (3 generous handfuls)
• 1/2 cup grated Asiago cheese
• 1/2 cup grated Parmigiano Reggiano cheese