Instructions: Preheat the oven to 400F degrees. Cook the fresh gnocchi, in batches, in a large pan of boiling water for about 2 minutes, or until the gnocchi rise to the surface. Carefully remove from the pan with a slotted spoon and drain well.

Put the gnocchi in a highly greased ovenproof dish. Scatter with the butter and parsley. Lay the fontina and provolone cheeses over the top of the gnocchi. Season with sea salt and cracked black pepper. Bake for 10 minutes, or until the cheese has melted.

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