Preparation

1. Prepare a disposable piping bag equipped with a round piping tip of your desired size. (The gnocchi will expand when boiling.)
2. Bring a pot of slightly salted water to a boil, meanwhile in another pot over medium heat, add water, butter and salt until melted. Reduce heat to low and add flour with a wooden spoon, stirring vigorously until a dough is formed.
3. Add dijon mustard and parmesan to the mixture, then incorporate one egg at a time, stirring in between each addition. The dough should look shiny and slightly loose.
4. Use a spatula to scrape the dough into the prepared piping bag.
5. Pipe the dough in 2 inch pieces over the boiling water using a paring knife to cut each gnocchi into the water. Do this in batches over a 15 - 20 second period. Once gnocchi float, remove with a spider strainer onto a parchment lined sheet tray. Repeat with the remaining batches.
6. Make the mornay sauce in a small saucepan over medium heat, first adding the butter to melt, then mixing in the flour with a wooden spoon. Let raw flour cook for 30 - 45 seconds, then pour in cold milk. Bring mixture to a boil and whisk until smooth, then reduce heat to low.
7. Add in grated gruyere cheese and parmesan until melted and infused into the sauce. Remove from heat and whisk in heavy cream and whole grain mustard. Season with salt and a pinch of white pepper to taste.
8. Pour sauce over gnocchi and garnish with chives. Enjoy!