Gnocchi with Creamy Cheese Sauce

INSTRUCTIONS

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1. Place unpeeled potatoes in cold, salted water and bring to a simmer and cook for around 30 minutes. Drain and leave to cool. Peel and mash or push through a potato ricer.
2. Place potato mixture on a work surface and season with salt and nutmeg. Sprinkle flour, add the egg and work into a smooth dough using tips of your fingers.
3. Working with a third of the mixture, place on a floured work surface, roll out a sausage roughly as thick as your finger. Cut 1cm pieces and press with the back of a fork.
4. Do the same with remaining dough, cover with plastic wrap and set aside.
5. Place garlic, cream and stock in a pot and bring to boil. Add both cheeses, melt and simmer on low until thick. Season with salt, pepper and nutmeg.
6. Dry roast pine nuts until golden and leave to cool.
7. Place gnocchi in a pot of boiling salted water and cook for around 5 minutes, removing with a slotted spoon as they float to the surface.
8. Mix the gnocchi with the cheese sauce, arrange in bowls and served sprinkled with parmesan and pine nuts.