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Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, and put a pan of water on for the gnocchi.
Whisk the mascarpone in a bowl with the milk, then warm it in a shallow, flameproof casserole or gratin dish wide enough to fit the cooked gnocchi in later, in more or less a single layer.
Once the mascarpone mixture starts bubbling, turn off the heat, stir 3 tablespoons of the grated parmesan into the sauce and then whisk till it melts. Add a good grinding of pepper and grate in some nutmeg, stir, then taste, and add salt only if you feel it needs it. Take the pan off the heat.
Salt the boiling water for the gnocchi and cook them according to packet instructions.
Drain the gnocchi and add to the sauce, turning them well, but gently, to coat, and once they are in an even layer in the dish, mix the remaining parmesan with the breadcrumbs and sprinkle this on top.
Bake for 15 minutes, by which time the gratin should be bubbling and golden on top.
Remove from the oven and let it sit out for 5-10 minutes, to cool a little before serving. Don't let it stand for any longer than 15 minutes, or too much of the gloriously gooey sauce will be absorbed.