Step 1

Pre-heat oven to 425F (220C), lightly oil an 8 x 6 inch (20x15cm) baking dish.

Step 2

In a large pot of boiling salted water add the Gnocchi, remove as soon as the Gnocchi float (no more than 30 seconds) and drain well.

Step 3

In a large pot or pan over medium heat melt the butter, add the flour and salt, combine with a whisk, slowly add the milk, stir continuously until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano, basil and pepper.

Step 4

Remove the pot/pan from the heat. Stir in half the Fontal (or Gruyere cheese) and 1/2 the Parmesan cheese, then gently fold in the Gnocchi.

Step 5

Transfer it to the baking dish, sprinkle with the remaining Fontal cheese and Parmesan cheese, top with fresh thyme if desired. Bake for 3-5 minutes then broil for 2-3 minutes until starting to brown on top. Let sit a couple of minutes before serving. Enjoy!