Preheat the oven to 375°F (190°C) and grease a baking dish.

Cook the gnocchi in boiling salted water for 2-3 minutes until they float, then drain.

In a saucepan, melt 4 tablespoons of butter and whisk in 4 tablespoons of flour to make a roux.

Gradually add 2 cups of milk, whisking continuously for 3-5 minutes until the sauce thickens.

Stir in salt, basil, oregano, half of the Parmesan, and all of the Fontal until melted.

Fold the cooked gnocchi into the sauce until well-coated.

Transfer the mixture to the baking dish and sprinkle the remaining Parmesan on top.

Bake for 15-20 minutes until the top is golden and bubbly.

Garnish with fresh thyme and serve warm.