1. Bring 2 cups of milk with 2 tablespoons butter to the boil.
2. Add 1 teaspoon salt and a pinch of nutmeg.
3. Add gradually 1 cup flour.
4. Mix it thoroughly with a wooden spoon.
5. Remove from the heat.
6. Add 2 tablespoons grated Parmesan cheese.
7. Bring a kettle of water to a boil.
8. Put the dough in a pastry bag with a tube with a 1/4- to 3/8 inch opening.
9. Force the dough through.
10. Cut it into 1/2 inch pieces to drop into the boiling water.
11. Boil the gnocchi slowly for 5 to 8 minutes or until firm.
12. Remove with a skimmer and dry on a towel.
13. Remove the stems and peel and slice 12 to 15 mushrooms.
14. Put them in a pan with 1 tablespoon butter.
15. Add little salt and a few drops of lemon juice.
16. Cook until the juice from the mushrooms cooks away.
17. Prepare 2 cups Mornay Sauce.
18. Put some sauce in the bottom of a timbale or deep baking dish.
19. Spread a layer of gnocchi over the sauce.
20. Then add a layer of cooked mushrooms.
21. Add more sauce and then a layer of the gnocchi.
22. Finally add the remaining mushrooms.
23. Cover generously with sauce because the gnocchi puffs up when it’s cooking.
24. Sprinkle with grated dry Swiss or Parmesan cheese.
25. Add a little melted butter.
26. Bake in a moderately hot oven (375ºF to 400ºF) for 20 to 25 minutes or until well browned.
27. Serve immediately because the puffed-up gnocchi will collapse once it cools down.

List of ingredients required:

• 2 cups milk.
• 2 tablespoons butter.
• 1 cup flour.
• Parmesan cheese.
• 12 to 15 mushrooms.
• Butter.
• Salt.
• Lemon juice.
• 2 cups Mornay sauce.
• Swiss cheese.