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Gnocchi:
Cook potatoes with skin in salted water until soft. Peel while still hot and force them through a strainer to form a puree. Transfer potato to a large bowl or a flat floured surface, add flour, baking powder, salt, pepper, nutmeg, grated cheese and mix to combine. Make a well in the center and add eggs. Knead dough until all ingredients come together. Divide dough into 4 parts. Form each part into a roll and cut in equal size pieces to form gnocchi. Flour hands and take one piece, press the center with a finger and place a small dice of mozzarella. Close and shape like a small ball. Transfer gnocchi to a lightly floured baking sheet.
Four Cheese Sauce:
Introduce clove into the base of an onion and place it in a saucepan. Add milk, thyme sprig, and bay leaf and bring to a boil.
In another saucepan, melt butter and stir in flour. Remove saucepan from heat and add milk, previously strained. Stir or whisk to prevent lumps. Return to medium heat and cook stirring until sauce thickens. Season with salt, pepper and nutmeg and set aside (Bechamel Sauce).
Pour heavy cream into a saucepan with the garlic cloves and bring to a boil over low heat. Remove saucepan from heat and strain discarding garlic. Return to the heat and stir in cheeses. Add Bechamel Sauce, stirring and season with salt, pepper and nutmeg. Cook over medium heat until cheese melts completely.
Cook gnocchi in boiling salted water until they come to the surface. Cook one minute and remove with a slotted spoon. Add gnocchi to the Four Cheese sauce, combine with sauce and cook 1 more minute. Serve immediately and garnish with ciboulette or sage leaves.
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