The gnocchi: In a thick-bottomed saucepan, boil the milk, butter, and salt
When the mixture reaches a boil, pour in the flour all at once and stir vigorously with a wooden spoon for 1 minute, until a ball of dough forms that separates completely from the bottom of the saucepan.
Pour this ball into the mixer bowl, fitted with the whisk, then add the eggs one by one, whisking quickly. You will obtain a soft and sticky dough.
Add the grated nutmeg, then put the dough into a pastry bag fitted with a large, smooth tip.
Bring a large saucepan of water to a boil.
Hold the pastry bag with your left hand over the saucepan of water and press gently.
With your right hand, cut small 2 cm long pieces of dough with scissors.
Let cook for 4 minutes.
Drain the gnocchi and plunge them into a bowl of ice-cold water for 1 to 2 minutes.
Drain very delicately and set aside.

Mornay sauce with Cantolait: In a saucepan, bring the milk to a boil.
In another saucepan, melt the butter over low heat (being careful not to let it start to brown), then add the sifted flour.
Cook the butter-flour mixture for 2 minutes, stirring with a manual whisk, to cook the flour well.
Pour in the very hot milk, a little at a time, without stopping to stir, taking care (to avoid lumps) to bring the sauce to a boil with each addition of milk.
Remove the sauce from the heat.
Add the egg yolks, mix well with the manual whisk, then incorporate the grated cheese.
Adjust the seasoning if necessary.

Preheat the oven grill.
In small gratin dishes, place and spread the drained gnocchi, then cover them with Mornay sauce.
Put the dishes in the oven and let brown, then serve the gnocchi directly in their cooking dish.