Technical Stages :

• Prepare the cremer puff paste.
• Combine the grated cheese with the dough. Blend well. Keep aside.
• Prepare a white roux with the flour and butter in order to make a bechamel sauce.
• Pour the boiling milk on the cold white roux and whisk thoroughly over medium heat until boiling resumes. Add salt, pepper, and a bit of grated nutmeg.
• Cook the sauce for 3-4 minutes, stirring constantly to prevent it from sticking to the pot. Season again if needed.
• Fill up a pastry bag equiped with a plain tube (#14 or 16) with the cream puff paste. Drop little 2 cm-large (0,79 inch) knobs in simmering water. You can use a short knife. When cooked, transfer in a bowl of cold water to stop the cooking process.
• Drain.
• Coat the bottom of a gratin or clay dish - or even individual baking dishes - with bechamel. Spread a layer of gnocchis, coat again with bechamel and cover with grated cheese and knobs of butter.
• Bake in a warm oven (150°C or 302°F) for 15 minutes.
• When the top is crusty, serve immediately.