Pre-heat oven to 425F (220C), lightly oil an 8 x 6 inch (20x15cm) baking dish.
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.
FOR THE WHITE SAUCE
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.
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.
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!
Notes
You can use either a Homemade Gnocchi or a good quality store bought.Store any leftover gnocchi in an airtight container in the refrigerator, it will last 3-5 days in the fridge.You can reheat it in the microwave, in the pre-heated 375F (190C) oven for about 5-8 minutes or even in a pan on the stove. If it’s very thick you may want to add a tablespoon or two of milk. Heat it over medium heat, stirring occasionally, until heated through.Freezing it is not a great idea, because the frozen dish once it is thawed might fall apart, separate and become mushy.If you still decide to freeze it, then freeze the completely cooled gnocchi and place in a freezer safe container. It will keep for up to 2 months in the freezer. Thaw overnight in the fridge, then reheat.