Parisian Gnocchi

Preparation:

Preparation: Bring the milk to the boil with a pinch of salt, a pinch of nutmeg and 100 g of butter. Sift the flour and, away from the heat, pour it into the boiling liquid in one go, stirring vigorously. Put it back on the heat and cook, stirring constantly, until the mixture is smooth and homogeneous: it must detach from the sides of the pot. Remove the dough from the heat and, as soon as it has cooled down, add the eggs one after the other and then the Parmesan cheese. Boil abundant salted water in a large and not too high saucepan. Transfer the gnocchi mixture into a pastry bag with a large, smooth nozzle and drop it in pieces of about 3 cm into the water. Cook the gnocchi for a few minutes after boiling again, checking that they are firm. Then drain them. Transfer the gnocchi into four small, well-buttered ovenproof dishes and cover them with the béchamel that you will have enriched with the cream, a grind of pepper and half of the Gruyère cheese. Spread a few flakes of softened butter and the remaining gruyère on the surface, then grate them in a very hot oven until the gnocchi puff up and take on a nice golden colour. Serve them right away.