Begin by bringing a large pot of salted water to a rolling boil. Add the gnocchi and cook them for 2-3 minutes, or until they float to the surface. Carefully drain and set aside.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Sprinkle in 1/4 cup of flour, whisking for 1-2 minutes until golden. This roux will be the base for your sauce.

Gradually whisk in 2 cups of milk to the roux, stirring constantly to prevent lumps. Cook for about 5-7 minutes until thickened. Stir in garlic powder, onion powder, salt, and pepper.

Add 2 cups of shredded cheese to the thickened sauce and stir until melted and smooth.

Gently fold the cooked gnocchi into the cheese sauce ensuring they are evenly coated.

Preheat the oven to 350°F (175°C). Grease a baking dish with butter. Pour the mixture into the dish and smooth into an even layer.

Sprinkle the top with an additional cup of shredded cheese followed by 1/2 cup of breadcrumbs.

Bake in the preheated oven for about 20-25 minutes until golden brown and bubbly.