Gnoki au Gratin (Choux-Paste Gnocchi au Gratin)

Ingredients

• half a litre milk
• a pinch of salt
• a little nutmeg
• 100 grammes butter
• 250 grammes flour
• 6 eggs
• 125 grammes grated Parmesan
• sauce Mornay
• grated cheese
• melted butter

Instructions

1. Make a pâte à choux with the milk, salt, nutmeg, butter, flour and eggs.
2. When the paste is ready, work in the 125 grammes of grated Parmesan.
3. Divide the paste into walnut-sized pieces and drop them into salted boiling water.
4. Poach gently; as soon as they rise and feel elastic under the finger, drain them on a cloth.
5. Coat the bottom of a gratin dish with sauce Mornay and lay the gnoki on it.
6. Cover with more of the same sauce, sprinkle with grated cheese, then with melted butter.
7. Gratinate in a moderate oven.