Gnocchi with walnut and gorgonzola sauce

Ingredients for 4 servings:

• 1,000 g gnocchi
• 1 cup of cream
• 70 g walnuts, ground or chopped
• 100g Gorgonzola
• 50 g Gouda or other hard cheese
• 2 tbsp honey
• 1 bunch arugula
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

In a non-stick pan, toast the walnuts without oil and let them brown slightly. Deglaze with the cream and reduce the heat. Now add the cheese and let it melt. In the meantime, cook the gnocchi and drain. Reserve a cup of the cooking water. Roughly chop the arugula. Once the cheese has melted, reduce the heat further, add the honey, and season with salt and pepper. Add the gnocchi to the sauce, adding more of the pasta water to achieve the desired consistency and stirring in. Then sprinkle with the arugula and serve. Tip: You can also use other leftover cheeses here; we even used an overripe goat’s camembert in it. It also tastes good with almonds.