This pasta dish is rich, full of flavour, perfect for a cozy and wintery Sunday lunch with your family.
- Start making the Gnocchi: put the potatoes with the skin in boiling salted water and cook them until soft. Allow to cool and remove the skin. Mash them together with salt, pepper and milk. Add the flour and work the dough on a floury surface.
- Divide the dough in 4 parts and roll each of them in a “snake” as thick as your finger. Now cut the snake in 2 cm pieces and, using the back of a fork, press and roll them until you have a shell shape.
- Now put the cream in a pan a warm it up slowly with the fresh thyme, add the Gorgonzola and allow to melt slowly until a smooth and creamy consistency, let it simmer and after 5 minutes add the ground walnuts.
- In a pan of boiling salted water cook the gnocchi: it will take only few minutes, when they come afloat it means that they are ready. Take them out with a spider and put them straight in the sauce. Mix all together, serve hot and decorate with few thyme leaves.