Serves 6-8: 250 g sifted flour, 5 dl milk, 100 g butter, 6 eggs, 130 g grated parmesan cheese, 4 dl Mornay Sauce, 50 melted butter, salt.
To prepare:
Gnocchi mixture: in a saucepan, combine the milk with 100 g butter and a pinch of salt. When it begins to boil, gradually add the flour. Vigorously stir the mixture using a wooden spoon and when it is smooth and well-mixed and comes away from the spoon and sides of the saucepan, take it off the heat. Let the mixture cool slightly, add the eggs one at a time and, finally, 100 g of parmesan cheese. Mix well.
To cook: place the mixture in a pastry bag with a smooth, round 1.5 cm tip. Holding the bag over a pan with abundant, lightly-salted boiling water, squeeze out 2 cm lengths of the mixture. With the other hand, use a knife dipped in boiling water to cut the lengths (gnocchetti) at the tip so that they fall into the boiling water. Continue, occasionally dipping the knife in boiling water, until all the mixture has been cut. As the gnocchetti are cooked (they will rise to the surface of the water), remove and drain them using a skimmer. Layer them in a oven-proof dish with a few spoonfuls of Mornay Sauce on the bottom and cover the top with the rest of the sauce, the remaining parmesan cheese and melted butter and brown in a hot oven.

MORNAY SAUCE
For ½ liter of sauce: 100 g butter, 50 g sifted flour, ½ liter hot boiled milk, salt, 1 dl heavy cream, 50 g parmesan cheese.
To prepare: In a saucepan, prepare a béchamel sauce by melting 50 g of butter and then working it together with the flour. Add the hot milk, salt to taste, bring to the boil and simmer over moderate heat for 15 minutes. Add the heavy cream and continue cooking over low heat until the sauce has a creamy consistency. Add the grated parmesan cheese and remaining 50 g of butter.

Recommended wines:
Pinot Grigio Doc Piave
Moletto Rosa Frizzante Igt Veneto Orientale