Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
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.