Gnocchi with walnut pesto and feta cheese
- Stuffed gnocchi: 400 gr
- Walnut kernels: 50 gr
- Extra-virgin olive oil: 22 ml
- Tuscan Pecorino cheese: 22 gr
- Feta: 60 gr
- Nutmeg: to taste
- Water: 100 ml
- Salt, pepper and aromatic herbs: to taste
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.