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1
Sift flour into a bowl.
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2
Bring milk and butter just to a boil in a 3-quart heavy saucepan, stirring until butter is melted.
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3
Reduce heat, then, when mixture is at a simmer, add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, 1 to 2 minutes.
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4
Remove from heat and stir in Parmigiano-Reggiano, salt, and nutmeg.
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5
Add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.
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6
Transfer dough to pastry bag.
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7
Put oven rack in middle position and preheat oven to 375F.
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8
Working in batches of about 20, pipe 1/2-inch lengths of dough directly into a 6- to 8-quart pot of boiling salted water , using a paring knife to cut off dough at tip.
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9
Simmer gnocchi until they rise to surface, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking.
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10
When all gnocchi are cooked and cooled, drain well in a colander.
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11
Divide cream among gratin dishes, then arrange gnocchi in 1 layer over cream and cover with Bra Tenero slices.
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12
Arrange dishes in a shallow baking pan and bake until golden and bubbling, 18 to 20 minutes.
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13
While gnocchi souffles bake, shave truffle (if using) into very thin slices with slicer.
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14
Scatter truffle over baked gnocchi souffles and serve immediately.
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15
*Available at some cheese shops and by mail order from Artisinal Cheese Center (877-797-1200; artisinalcheese.com).
