Gorgonzola and walnut gnocchetti

To make the Gorgonzola and walnut gnocchetti, start with the gnocchi dough: Place the potatoes in cold water and then bring to a boil and cook until soft 1. Pour the flour onto a work surface and make a well in the center 2, then pass the still-warm potatoes through a potato ricer 3 directly into the well.

Now add the egg 4 and salt 5 and start kneading with your hands 6 until you get a firm, compact dough. 

Shape the dough into an even ball 7, then take portions 8 from the dough ball and roll them into sausage shapes 9, dusting with the semolina.

Cut the dough sausages into ?-inch (1-cm) pieces 10 using a dough cutter or knife. As you form the gnocchi, arrange them on a tray covered with a floured dish towel 11. Bring a pot of water to a boil and season with salt once boiling. Cut the Gorgonzola into pieces 12.

Chop the walnuts 13. Warm the milk in a frying pan over low heat 14, then add the Gorgonzola and stir to melt it 15.

Cook the gnocchi in boiling water 16, waiting for them to rise to the surface. In the meantime, add the walnuts to the sauce 17. Drain the gnocchi once they’ve risen to the surface 18.

Pour the gnocchi straight into the pan with the cheese 19, stir to combine 20, and serve garnished with some walnut kernels 21.