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Bring the milk and butter to a boil in a saucepan over medium heat.
Add the flour and salt all at once, and stir together with a wooden spoon. Continue cooking the dough, stirring constantly, for 6–7 minutes or until the dough reaches 170 degrees Fahrenheit.
Transfer the dough to the bowl of a stand mixer outfitted with the paddle attachment. Start the mixer on medium-low, and mix in the Parmesan cheese. Follow with the eggs — one at a time.
Bring a large pot of salted water to a boil. Meanwhile, transfer the dough to a pastry bag outfitted with a large pastry tip. Squeeze out and cut the dough into 1-inch pieces, directly into the boiling water. Work in batches to avoid overcooking any gnocchi. Cook for 2 minutes, then fish out the gnocchi with a strainer. Once the gnocchi have been boiled, finish them in a hot pan with butter and chopped chives. Garnish with more Parmesan and a few twists of fresh cracked black pepper.