Prepare a Chou Paste with the following ingredients:
Divide the mixture into pieces the size of a walnut, drop them into boiling salted water and allow to poach gently. When they rise to the surface and are resilient to the touch, remove them and drain on a cloth.
Place a layer of Sauce Mornay in an earthenware dish, arrange the gnocchi neatly on top and coat with more sauce. Sprinkle with grated cheese and melted butter and gratinate in a moderate oven.