Gnocchi Gratin

Directions

1. 1
   Preheat oven to 375*F.
2. 2
   Boil the potatoes in salted water.
3. 3
   Peel and pass through a ricer.
4. 4
   While the potatoes are still warm, stir in the egg yolks, flour, nutmeg, salt and pepper.
5. 5
   On a floured surface, roll the mixture into 1 inch thick logs.
6. 6
   Cut the logs into 1 inch pieces; stand each piece on end and flatten with the palm of your hand into 1/4 inch thick disks.
7. 7
   Blanch the gnocchi a few at a time in boiling salted water until they rise to the surface.
8. 8
   Plunge them into a bowl of ice water.
9. 9
   Drain and pat dry.
10. 10
    Bring the cream and garlic to a boil, (I do this while the potatoes are boiling).
11. 11
    Remove from the heat and let stand for at least 1/2 hour.
12. 12
    Strain through a sieve and keep warm until ready to assemble the dish.
13. 13
    In a buttered gratin dish, layer the gnocchi, cheese and hot garlic cream, finishing with cream and cheese.
14. 14
    Bake for 35 minutes until bubbly and lightly browned.