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1
In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks.
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2
Using a paddle, cream mixture, adding enough flour, a bit at a time, to make a tight but workable dough pliable enough to pipe from a pastry bag; season to taste with salt and pepper.
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3
Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax or parchment paper-linedcookie sheet.
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4
Chill until firm.
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5
Cut each cylinder into 1-inch pieces.
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6
Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel.
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7
Chill again.
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8
Preheat broiler.
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9
Lightly oil 2 individual gratin dishes or 1 medium baking dish.
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10
Cook sausage until browned, breaking it apart with a spoon.
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11
Drain off excess fat and keep warm.
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12
Bring a large pot of salted water to a boil and boil gnocchi, testing frequently for doneness.
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13
In a small bowl mix together remaining cheese and egg yolk.
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14
Slowly whisk in milk until thin enough to pour; season with salt and pepper.
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15
Drain gnocchi and toss with sausage.
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16
Transfer gnocchi to prepared dishes; spoon egg glaze over top.
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17
Broil until golden brown and bubbly.
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18
Serve directly from gratin dishes.
