-
1
Heat the cream in a small saucepan over medium heat until just simmering.
-
2
Add two-thirds of the cheese; stir until melted.
-
3
Stir in the nutmeg and the pepper.
-
4
Remove from heat; cover to keep warm.
-
5
Preheat the oven to 400F.
-
6
Butter an 8-inch-square baking dish; set aside.
-
7
Bring a large pot of water to a boil; add the salt.
-
8
Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.
-
9
Transfer the gnocchi with a slotted spoon to the buttered dish.
-
10
Repeat the process with the remaining gnocchi.
-
11
Pour the cheese sauce over the gnocchi, and gently toss.
-
12
Sprinkle the remaining cheese on top.
-
13
Bake the gnocchi until golden brown, about 25 minutes.
-
14
Lightly flour a baking sheet; set aside.
-
15
Put the potatoes in a large saucepan, and cover with cold water by 2 inches.
-
16
Bring to a boil; add 1 tablespoon salt.
-
17
Reduce to a simmer; cook until the potatoes are very tender, about 25 minutes.
-
18
Drain the potatoes.
-
19
When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl.
-
20
Sprinkle with the flour, and add the eggs.
-
21
Sprinkle with the remaining 2 1/2 teaspoons salt and the pepper.
-
22
Stir mixture with a fork to combine well.
-
23
Turn out the dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes.
-
24
Divide the dough into 4 to 6 pieces.
-
25
Roll each piece into a long rope about 3/4 inch thick.
-
26
Cut the ropes crosswise into 1-inch gnocchi.
-
27
Roll a cut side of each dumpling against the tines of a fork with your thumb (forming ridges on one side and an indentation on the other).
-
28
Set aside on the floured baking sheet until ready to cook.
