Everything White - baked gnocchi with cheese

serves 4-6

Ingredients

1 cup heavy cream
6 ounces fontina or Taleggio cheese, grated (about 1 1/2 cups)
Pinch of freshly grated nutmeg (I used from the jar)
1/4 teaspoon freshly ground pepper
Unsalted butter, for baking dish
1 tablespoon coarse salt
1 to 1/2 packages gnocchi

Directions

1. 1. Heat the cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in the nutmeg and the pepper. Remove from heat; cover to keep warm.
2. Preheat the oven to 400. Butter an 8-inch-square baking dish (I used a deep round dish); set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the buttered dish. Repeat the process with the remaining gnocchi.
3. Pour the cheese sauce over the gnocchi, and gently toss. Sprinkle the remaining cheese on top (I used parmesan cheese also). Bake the gnocchi until golden brown, about 25 minutes.