Pipe short (2 1/2 cm) cylinders of choux pastry through a 12-mm nozzle into simmering salted water
Poach gently for approximately 8 minutes
Drain gnocchi and toss in melted butter and nutmeg
Place in a buttered serving dish and coat with Mornay sauce
Sprinkle with Parmesan and gratinate in a hot oven
When risen and golden brown, serve immediately
