Finely chop the walnut kernels together with some grated nutmeg, pecorino cheese, and oil, adding one tablespoon at a time. Pass the walnut pesto in the serving bowl (keep a couple of them aside), cut the feta into squares at room temperature and cook the gnocchi directly in the pan with 100ml of water; once ready, pass them directly into the seasoning.

Flavour the gnocchi by mixing them with a wooden spoon, add only at the end the cubes of feta, some chopped aromatic herbs, a few pieces of remaining walnuts, ground pepper and serve immediately.