Preheat your oven to 375°F (190°C) and grease a baking dish with butter or non-stick spray.

Bring a large pot of salted water to a boil, add the gnocchi, and cook for 2-3 minutes until they float.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour to create a roux, cooking for about 1 minute.

Gradually pour in 2 cups of milk while whisking continuously, cooking for 3-5 minutes until it thickens.

Remove from heat and stir in salt, basil, oregano, half of the Parmesan cheese, and all of the Fontal cheese until melted.

Fold the cooked gnocchi into the creamy sauce until thoroughly coated.

Pour the mixture into the prepared baking dish, sprinkle with remaining Parmesan cheese, and garnish with fresh thyme.

Bake for 20-25 minutes until the top is bubbly and golden brown.

Let it sit for a few minutes before serving warm.