Gnocchi

In a bowl combine mashed potato, ricotta, eggs, Parmesan, nutmeg and salt and pepper. Slowly knead in enough flour to obtain a fairly firm, smooth, non-sticky dough (exactly how much flour will depend upon how moist the potatoes are).

Roll the dough out into sausages about 2cm thick and cut them into 2.5cm lengths. Gently indent the pieces across the top with a fork.

Cook the gnocchi in a saucepan with plenty of salted boiling water, removing with a slotted spoon a minute or two after they rise to the surface. Drain them well

Graintee

Combine all ingredients in a saucepan and bring to a simmer.

Add Gratinee to the gnocchi in an ovenproof dish and mix gently until gnocchi is coated.

Place in an 180C oven for 10 minutes or until golden brown on top