Ingredients

1/4 teaspoon Salt

Method

Add 1/4 teaspoon salt to butter and then to the water and bring the mixture to the boil in a small saucepan. Take the pan off the fire and beat in flour, sifted after measuring. When the mixture is smooth, beat in eggs, one at the time, and continue beating until the dough is shiny. Then mix in Swiss cheese, dry mustard, salt to taste and a touch of cayenne.

Heat a large saucepan of salted water barely to the boiling point. Dip a teaspoon in the hot water to heat it, scoop up a small piece of the gnocchi paste with it and scoop it out again with another heated spoon, into the simmering, never boiling, water. Poach the miniature dumplings for about 15 minutes, or until they are just firm. Take them carefully from the water with a slotted spoon as they are done, drain them on a clean cloth, and then arrange them in a shallow buttered baking dish. Cover the gnocchis with a cream sauce made with thin cream and seasoned with salt, cayenne and 3 tablespoons of grated cheese. Sprinkle the dish with a little more cheese, dot with butter and glaze briefly under a hot broiler.