Step 1Preheat oven to 220°C (200°C) mark 7. Melt butter in a medium pan, add flour and thyme and cook on low heat, stirring, for 2min. Gradually stir in milk, to make a smooth sauce. Bring slowly to the boil, stirring, until thickened. Remove from heat and stir in Gruyère and seasoning. Set aside.
Step 2Grease a 2 litre (3½ pint) serving dish. Bring a large pan of salted water to the boil, add gnocchi, return to the boil and simmer for 2min until bobbing on the surface and tender. Drain.
Step 3Mix gnocchi, sprouts and salmon in the serving dish. Pour over the cheese sauce and sprinkle over the Parmesan. Cook in oven for 25min, or until browned and bubbling. Serve with a crisp green salad.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
