Gnocchi and Smoked Salmon Gratin

Rinse potatoes and boil in salted water for about 30 minutes until done. Drain, peel, evaporate over low heat and press through a ricer. Add egg and flour to potatoes. Season with salt and nutmeg. Knead to a smooth dough. Turn onto a floured surface and shape into finger-thick rolls. Cut into segments about 1.5 cm (approximately 1 1/5 inch) wide. Cover with a tea towel and let rest about 10 minutes. Cook gnocchi in boiling salted water for 8-10 minutes. Gnocchi are done when they float to the surface.

Preheat the oven to 200°C (approximately 390°F).

Whisk together cream, creme fraiche, eggs and cheese. Season with nutmeg and a little salt. Remove gnocchi with a skimmer and drain well. Divide gnocchi into 4 ramekins and pour egg cream over top. Bake until golden brown, about 15-20 minutes. Remove from oven, cover with smoked salmon and serve garnished with chives.