Directions

•  Melt butter in a pan, the slowly stir in the flour. Cook for 1 min then gradually whisk in the milk. Slowly bring to the boil, constantly whisking, then simmer fr 3-4 minutes until the sauce starts to thicken.
• On a low heat, stir in fontina, gorgonzola and cheddar cheese, stirring constantly until the cheeses have melted into the sauce. Season with salt and pepper.
• While the cheesy sauce is simmering on a low heat, cook your gnocchi according to instructions on the packet. Once cooked, add the the pan of sauce and combine until each pillow of gnocchi is coated with the sauce.
• Serve with lots of grated parmesan (you can add the parmesan at the start if you wish), fresh parsley and more cracked pepper.