Meatballs: Soak the bread slices in milk for 4-5 minutes, then squeeze out the excess milk. Peel the garlic. Wash and dry the parsley. Finely chop the onion, garlic, and parsley in a food processor. Place the ground pork in a bowl.

Add the chopped onion, garlic, and parsley mixture to the pork and mix well. Add the soaked bread to the meat mixture.

Mix the meat and bread together. Add the eggs and mix again. Season with salt and pepper.

Add the flour to the meat mixture and mix. Shape the mixture into meatballs. Place the meatballs on a tray.

Coat the meatballs in flour. Fry the meatballs in a skillet with vegetable oil, then drain on paper towels. Let the meatballs cool slightly and set aside.

Sauce: Peel the onion and garlic. Clean the leek. Finely chop the onion, garlic, and leek in a food processor. Sauté the chopped vegetables in a pot with some of the oil from frying the meatballs. Add the white wine and stir. Let the wine cook off for 5-6 minutes. Add the chicken broth and chopped parsley, and stir.

Add the meatballs to the sauce and stir. Season the meatballs. Simmer the meatballs in the sauce for 5-6 minutes. Remove from heat and let the meatballs cool slightly. Set aside. Gnocchi: Cook the gnocchi in boiling salted water for 6-7 minutes.

Drain the gnocchi. Add the butter and garlic salt with chopped parsley to the gnocchi and mix. Sauté the gnocchi in a skillet for 4-5 minutes.

Remove the gnocchi from the heat and let cool slightly. To serve, arrange the meatballs on a plate with the gnocchi and spoon the sauce over the top. Serve.