Preheat the oven to 180°c (fan assisted)/350°f/gas 4.
Combine the sprouts, a good glug of olive oil and a pinch of salt and black pepper on a baking tray. Use your hands to give everything a mix, then roast for 15-20 minutes, giving everything a mix halfway, until they are tender in the middle and getting a little crisp on the edges.
Meanwhile, melt the butter in a large oven-proof frying pan over a low-medium heat. Let it bubble and crackle, swirling the pan occasionally, until the butter is covered with a layer of foam and the underneath has turned a golden brown. This will take 3-4 minutes. At this point, add the garlic and a pinch of salt and fry for a minute or so, just to soften. Add the nutmeg, English mustard podwer and flour and whisk vigorously to form a paste. Continue to whisk for a minute or so, to cook off the flour.
Next, combine the milk and vegetable stock in a large jug. Pour a little of the liquid into the pan and whisk energetically until completely smooth. Then repeat this step, adding small amounts of the liquid and whisking until smooth, until you have a silky, creamy sauce. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 8-10 minutes, whisking frequently, until thickened and glossy (we are looking for a sauce with the consistency of thick double cream). Stir through the grated cheese, then season to taste with salt and black pepper.
Meanwhile, combine the stale bread, pecans, sage and a good pinch of salt and black pepper in a food processor. Blitz into breadcrumb consistency.
Add the roasted sprouts and fresh gnocchi into the sauce. Stir well to combine, then scatter over the crumb. Bake for 20-25 minutes, or until the top has darkened and the sauce around the edge is bubbling. Serve with a fresh zesty salad.
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