In a large bowl combine dry milk, flour and salt then mix well. With a pastry blender cut in butter until mixture resembles fine crumbs. Combine mix and water in small sauce pan and cook over low heat until smooth. Season with pepper, herbs and spices of your choice. Stir in cheese and stir until
Fontina Cheese Sauce: While the gnocchi are cooking, melt butter in a skillet over medium heat. Remove the gnocchi with a slotted spoon and place in a skillet, then add the diced fontina and parsley; mix gently over low heat for a few seconds until the cheese begins to melt and gnocchi are well
In a small saucepan, whisk together the egg yolks and cream. Add the cheese and cook over medium heat, stirring constantly, until the cheese is melted and the sauce is smooth, about 2 minutes. Serve hot.
Using a carving knife, remove the string from the veal. Slice the veal into 1/2-inch slices. To serve, arrange the slices in the center of each plate. Spoon some of the mushroom sauce over each slice. Serve immediately. Garnish with fresh thyme leaves