Cube the bread, chop leeks and braise in butter.
Dice cheese and mix with the braised leeks, flour and bread cubes.
Mix the eggs with the milk and add to the bread cubes.
Mix well, salt and let rest for at least 20 minutes.
Form the dumplings (balls or other shapes as you wish) moistening your hands with water.
Boil the dumplings in abundant salted water. Drain when they come to the surface (2 – 3 minutes).
In the meantime prepare the walnut cream sauce by melting the butter in a saucepan, then add flour and the whole milk, liquid cream and chopped walnuts. Cook until dense (béchamel sauce consistency). Blend in food processor.
Serve the dumplings topped with melted butter and Trentingrana D.O.P. over a bed of walnut cream.
From Baita Checco mountain hut (Ciampedie – Val di Fassa)