Gnocchi au Fromage

Turn your oven on broil (low setting).

Boil a large pot of water (about 3-4 cups) to a boil and season with 1 teaspoon salt.

In a medium size pot on low heat, combine half-and-half with the Gruyere, nutmeg, fresh cracked pepper, and remaining 1/2 teaspoon salt. Whisk to melt the cheese and thoroughly combine everything. Leave the pot on the lowest heat setting until you are ready to add gnocchi.

Add the gnocchi to the boiling water. Mix so they don’t stick the the bottom of the pot. Cook the gnocchi for 3-4 minutes, or until they float to the top. Be sure once they start floating, you remove them, or else they will over boil. Add the cooked gnocchi (without any of the cooking water) to the cream sauce, and gently cover them in the sauce.

Pour the gnocchi in to a small, buttered ceramic dish that is oven safe. Put them in the oven for about 5 minutes. The top should be golden brown when you are ready to remove. If it is not, leave them in for another minute or two, being careful not to let them burn.