Cream puff paste:
125 g butter
250 g flour
50 g grated cheese
1/2 litre water
salt, pepper, nutmeg
for the sauce:
70 g butter
70 g flour
1 litre milk
100 g grated cheese
50 g butter
Time: 1 hr 30 min
1. Prepare the cream puff paste. To do this, bring the water with the butter and a pinch of salt to a boiling point. Away from the stove, add the flour in one shot and blend thoroughly with a wooden spatula.
2. You obtain a "panade" dough. Dry the panade by constantly stirring until it doesn`t stick to the sides of the pot anymore. Take away from the heat and let it cool. Add the eggs one after the other. Mix well before adding the next egg.
3. Add the grated gruyere. Blend well. Keep aside.
4. 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.
5. Fill up a pastry bag equiped with a plain nozzle (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. Let it poach for 6 to 8 minutes in boiling water.
6. When cooked, transfer in a bowl of cold water to stop the cooking process. Drain.
7. 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 grated gruyere and knobs of butter. Bake in a warm oven (150 C or 302 F) for 15 minutes. When the top is crusty, serve immediately.