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

• 50 g Walnuts
• 400 g Gnocchi
• 20 g Unsalted butter
• 150 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 2 to 3 minutes, tossing, 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. Cook the gnocchi according to the packet instructions until they float, then scoop out and reserve about 150 ml of the cooking water before draining.
3. Return the frying pan to a low heat and melt the butter. Add the double cream and warm gently until steaming but not boiling.
4. Crumble in the gorgonzola and stir until melted and smooth. Add the parmesan and a splash of the reserved cooking water, stirring until the sauce looks glossy and lightly coats the spoon.
5. Add the drained gnocchi and toss for 1 to 2 minutes until coated and piping hot, loosening with a little more cooking water if needed. Finish with the toasted walnuts and black pepper, then serve straight away.

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