Gnocchi:

1 c. water
1/2 c. butter
1 tsp. salt
1 c. unsifted all purpose flour
4 eggs
1/4 c. grated natural Swiss cheese
1 tsp. dry mustard

In medium saucepan, combine 1 c. water, 1/2 c. butter and 1 tsp. salt; bring to boiling. Remove from heat. With wooden spoon, beat in 1 c. flour. Over low heat, beat mixture until it leaves side of pan and forms a ball-1 to 2 minutes. Remove from heat. Add eggs, one at a time, beating with electric mixer or wooden spoon after each addition until well blended; continue beating until dough is shiny and satiny. Stir in 1/4 c. cheese and the mustard until well blended.

In a 4 qt. saucepan, bring 2 qt. lightly salted water to boiling. Reduce heat so water is below boiling point. With heated teaspoon (dip spoon into simmering water), remove 1 tsp. dough; then, with another heated spoon, slide dough into simmering water. Cook about one fourth of dough at a time.

Simmer, uncovered, 10 to 12 minutes, or until gnocchi are firm and rise to surface.

Remove with slotted spoon; drain well on paper towels. Repeat until all dough is used. Arrange, in a single layer, in shallow baking dish; set aside.

Sauce:

1 1/2 tbsp. butter
1 1/2 tbsp. flour
1/2 tsp. salt
Dash cayenne
1 c. light cream
3 tbsp. grated natural Swiss cheese
2 tbsp. grated natural Swiss cheese
1 tbsp. butter

In small saucepan, melt 1 1/2 Tbsp. butter; remove from heat. Stir in flour, salt and cayenne until smooth. Gradually stir in cream; bring to boiling, stirring constantly. Reduce heat, and simmer 1 minute. Add 3 Tbsp. cheese, stirring until melted. Pour sauce over gnocchi; sprinkle with cheese and dot with butter.

Broil, about 4 inches from heat, about 5 minutes, or until top is golden brown.

Makes 6 servings.