Gnocchi with Gorgonzola and Walnut Sauce

Ingredients

Quantities are for one portion.

• 10 gparmesan cheese, grated
• 200 gpotato gnocchi
• 60 gGorgonzola cheese
• salt and pepper to taste
• 60 mlsingle cream
• 60 gfresh spinach
• 20 gwalnuts, chopped

Method

1. Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain.
2. Toast the walnuts in a dry frying pan over medium heat until fragrant, then set aside.
3. In the same pan, pour in the cream and crumble in the Gorgonzola cheese. Heat gently until the cheese completely melts into a smooth sauce.
4. Add the fresh spinach to the sauce and stir until it completely wilts.
5. Toss the drained gnocchi into the creamy cheese sauce until well coated.
6. Serve hot, topped with the toasted walnuts, grated Parmesan, and a pinch of black pepper.