Gnocchi Gratin

250g mascarpone cheese
60ml milk
60g parmesan cheese. grated (4tbs)
freshly ground black pepper
freshly grated nutmeg
1 tsp salt flakes
2 400g packets gnocchi
30g breadcrumbs (2 tbs)

Preheat the oven to 180 degrees celsius (fan-forced) and fill a saucepan and bring to the boil to cook the gnocchi.

Whisk the mascarpone in a bowl with the milk, then pour into a saucepan and warm it until it starts bubbling. Turn off the heat, stir 3 tbs of the parmesan cheese into the sauce and whisk it until it melts. Add a good grinding of pepper and grate in some nutmeg. Stir and taste, add salt as required. Remove the saucepan from the heat.

Pour the sauce into an ovenproof dish that is large enough to accommodate the gnocchi in more or less a single layer.

Salt the boiling water in the saucepan (make it as salty as the sea). Cook the gnocchi according to the packet instructions.

Drain the gnocchi and add to the sauce, turn them well to coat, leaving them in a single layer as much as possible.

Top with remaining parmesan and the breadcrumbs.

Bake for 15 minutes or until bubbling and golden on top.

Remove from the heat, and allow to sit for 10 minutes.

Serve,