Bring a large pot of salted water to the boil for the gnocchi. Peel and mince the garlic. Grate the cheese. Roughly chop the tomatoes and season with salt and pepper. Roughly chop the bacon. Pick the leaves from the thyme (if using).

Heat the first measure of oil in a large pot over medium heat. Add flour and garlic and cook, stirring, for 2 mins or until foaming. Gradually add the milk, whisking constantly to prevent lumps from forming. Bring to a simmer and cook, stirring, for 4 mins or until thickened. Add the parmesan and cheddar cheese and stir for 1-2 mins, or until the cheese is melted and smooth.

Preheat the oven to 210°C. Heat the second measure of oil in a large frypan on medium-high heat. Add the chopped bacon and cook for 3-4 mins, until golden and crispy. Wipe the pan clean and reserve.

Heat the third measure of oil in the reserved pan, add the reserved thyme and breadcrumbs. Stir and toss until golden and crunchy. Remove from heat and tip into a nice bowl. In a separate large bowl combine the mixed green salad and balsamic vinegar and season with salt and pepper. Toss to combine.

Divide the mac'n'cheese style gnocchi between plates, sprinkle with the crispy crumb and the salad on the side.