Gnocchis crémeux au gorgonzola, aux épinards et aux noix

Ingrédients

• 500 g fresh or dried gnocchi
• 120 g gorgonzola dolce (soft gorgonzola)
• 150 ml heavy cream
• 100 g fresh spinach
• 50 g walnuts, roughly chopped
• 1 tbsp butter
• Freshly ground black pepper
• Pinch of nutmeg
• Parmesan, to serve

Préparation

1. 1

   Bring a large pot of generously salted water to a boil for the gnocchi.Toast the walnuts in a dry frying pan over medium heat, about 3 minutes, until fragrant. Remove them from the pan and set aside.In the same frying pan, melt the butter over low heat. Add the gorgonzola in pieces and let it melt while stirring.Pour in the heavy cream and stir until you have a smooth, creamy sauce. Season with freshly ground black pepper. Add a pinch of nutmeg if you like.Cook the gnocchi according to the package instructions. They're done when they float to the surface. Scoop them out directly with a slotted spoon and add them to the sauce. Reserve a splash of the cooking water.Add the fresh spinach to the pan and gently fold everything together. Allow the spinach to wilt for 1 to 2 minutes over low heat. Add a splash of the reserved cooking water if the sauce gets too thick.Divide the gnocchi among deep plates. Scatter the toasted walnuts over them and grate some Parmesan on top. Serve immediately.