Le Petit Écho de la mode 10 février 1924

In the country of Nice, they make cuisine as perfect as the best Italian cuisine. I kept this recipe for gnocchi au gratin. We are six guests.
You need half a quarter of butter, 80 to 100 grams of flour, half a quarter of Gruyère cheese, a good deciliter of milk, two or even three eggs, depending on their size, salt, pepper and nutmeg.
To make the dough, put the milk, butter, salt, pepper and nutmeg in a small saucepan, melt when the milk rises; we then remove the small saucepan from the heat, and, to ensure that the butter is well melted, we mix with a wooden spoon.
Add the flour, off the heat. Mix vigorously with a wooden spoon. It will be half a minute, we let the dough dry by working it, when we will feel that it scrapes at the bottom of the pan, like sand would do.
It takes about four or five minutes to achieve this result. We remove it until it has absorbed it well. We add a second egg, we act as for the first and we do the same for a third. You can even use only half, because the dough should be a little lighter than that of the soufflé donuts, and fall down without too much slowness.
We mix the cheese.
During these preparations, two liters of salted water are boiled at the proportion of ten grams of salt per liter, in a large saucepan.
when it is boiling, we pour in the dough which we have put in a piping bag. You should not make the gnocchi too large, because they must be able to cook well inside, and three or four minutes should be enough for them. Remove from heat, cover and leave in water while preparing the Béchamel sauce.
For this sauce, you need half a quarter of butter, 25 grams of flour, a quarter of a liter of milk, half a quarter of cheese, salt, pepper and nutmeg. Melt half of the butter with the flour. Pour in the boiling milk, beating with the whisk. Remove from the heat, add the rest of the butter, salt, pepper, nutmeg and grated cheese, which we have reserved what is necessary to sprinkle the dish, when putting it in the oven.
Spread a layer of this sauce at the bottom of a deep dish, place a layer of drained gnocchi on top, then a layer of sauce, one of gnocchi and so on. We sprinkle the last gnocchi layer with grated cheese, and brown it. A few minutes are enough and we serve immediately. It is recommended not to leave the gnocchi in the water too much, as they could soak it in an unpleasant way.

gnocchis with gratin