Start by grating the cheese and placing to one side.

In a saucepan, cook the gnochi as per the cooking instructions on the packet.

On a low heat, melt the butter in a pan and add the flour.

Whisk until a paste is formed and the mix leaves the bottom of the pan.

Cook for a further two minutes to allow the flavour of the flour to go.

Add a splash of milk to loosen the mix. Add the rest of the milk and continue mixing quite vigorously until the mix becomes thick like a cream (turning into a bechamel). It may take some time, be patient.

Once the bechamel sauce has thickened, add the cheese a handful at a time and stir until it melts before adding more.

Now add the gnocchi and mix.

Serve with a sprinkle of crispy vegan bacon pieces on top and a sprinkle of chopped parsley.