Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)

• 50 g Walnuts
• 400 g Gnocchi
• 1 tsp Fine sea salt
• 25 g Unsalted butter
• 200 ml Double cream
• 120 g Gorgonzola cheese
• 25 g Parmesan
• ½ tsp Black pepper

1. Toast the walnuts in a dry large frying pan over a medium heat for 3 to 4 minutes, shaking often, until fragrant and lightly browned. Tip onto a plate and roughly chop once cool enough to handle.
2. Bring a large pot of water to the boil and season with the fine sea salt. Add the gnocchi and cook until they float to the surface, then give them 30 seconds more.
3. While the gnocchi cook, melt the unsalted butter in the large frying pan over a low heat. Pour in the double cream and warm gently until steaming but not boiling.
4. Crumble in the gorgonzola cheese and stir until melted and smooth. Keep the heat low so the sauce stays glossy and does not split.
5. Drain the gnocchi, reserving a splash of the cooking water. Add the gnocchi to the sauce and toss for 1 to 2 minutes until well coated, loosening with a little reserved water if needed.
6. Stir in most of the parmesan and a good grind of black pepper. Divide between warm bowls, scatter over the toasted walnuts and finish with the remaining parmesan and a final twist of black pepper.

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