Gnocchi with Gorgonzola, spinach and arrosto noce

Ingredients for 2 servings:

• 1 package of gnocchi, approx. 400 – 500 g, fresh counter, but better homemade
• 250g Gorgonzola
• some thyme, fresh
• 50 ml cream
• 125 g Parmesan
• Spinach, amount as desired
• 1 package of walnuts, 150 – 200 g
• 200 ml milk
• salt and pepper
• 1 tbsp maple syrup
• 1 tbsp butter
• some walnut oil or olive oil
• 2 thick garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Gnocchi with Gorgonzola, spinach and caramelized walnuts

Heat a little oil (not too hot). Break the walnuts up a bit and add them. Toss to coat. Once the oil has been absorbed, drizzle with the maple syrup. Once it has caramelized, add a little butter. Finally, add salt. Set aside. Meanwhile, melt the Gorgonzola in a saucepan with the cream and milk. Season with pepper and a little thyme. In another pan, cook the spinach with the garlic (in one piece). Boil water and add salt. Prepare the gnocchi according to the package instructions or a gnocchi recipe. Strain the cheese/cream-milk mixture through a sieve, add the spinach and nut mixture. Season with pepper and salt again. Serve the gnocchi. Pour the sauce over the top and grate plenty of Parmesan cheese over it.