Gnocchi with gorgonzola and walnut sauce

SERVES 4

1 tbsp butter

1 onion, finely chopped

1/3 cup coarsely chopped walnuts

1 tbsp all-purpose flour

2 cups whole milk

4½oz (125g) Gorgonzola cheese

1 package (about 18oz/500g) fresh or frozen gnocchi

sea salt and freshly ground black pepper

handful of fresh basil leaves, to garnish (optional)

Method:

1 In a saucepan, melt the butter over low heat. Add the onion, and cook gently for about 5 minutes until soft. Now add the walnuts, and cook for another couple of minutes. Remove from the heat, and stir in the flour, then add a little milk. Return to the heat, and add the remaining milk, stirring constantly for 4–6 minutes until the sauce thickens.

2 Remove from the heat again, and stir in the Gorgonzola. Season with salt and pepper.

3 In a separate saucepan, cook the gnocchi as the package directs. Drain well. Add to the sauce, stirring gently to coat. Garnish with the basil leaves (if using), and serve immediately with a tomato and arugula salad.

Gnocchi with gorgonzola and walnut sauce