100 g of parmesan (keep a spoonful aside for the gratin)
3 eggs
nutmeg
salt
pepper
50 g of butter
45 g of flour
500 ml of milk
1 egg yolk
40 g of parmesan cheese
30 g of fontina
30 g of Gruyere
50 ml of cream
nutmeg
salt
pepper
PROCEDURE
Prepare the Mornay sauce by starting to melt the butter in a saucepan and add the flour, stirring to prepare a roux like in béchamel. Heat the milk flavored with a pinch of nutmeg, salt and pepper and add it to the roux. As soon as the sauce begins to thicken, turn off the heat and add the grated cheeses, stirring with a whisk. When it has cooled, add the egg yolk and cream, mixing well.
Prepare the gnocchi. Heat the milk flavored with nutmeg, salt and pepper in a large saucepan; add the butter and as soon as it has melted pour in the flour all at once. Mix well until the mixture comes away from the sides. Transfer the mixture to a bowl. Add the grated parmesan cheese, stirring, and the eggs one at a time.
Heat a pot of water and add salt. Take a pastry bag with a smooth nozzle about 1 cm wide and fill it with the mixture. Place yourself over the pot and hold it with your left hand and squeeze out a piece of mixture at a time; separate it using the blade of a wet knife (dip it in the cooking water for each gnocchi). The gnocchi will rise to the surface as soon as they are cooked. Collect them gradually with a slotted spoon and arrange them on a clean cloth. Once you have finished preparing the gnocchi, spread some sauce on the bottom of a baking dish and the gnocchi on top. Cover with a layer of sauce and grated parmesan and a few flakes of butter.
