Gnocchi Verdi with Red Walnuts and Gorgonzola

Serves 4

Ingredients

For the Pasta
1/4 cup walnut oil
1 garlic clove, mashed
6 ounces baby spinach leaves
2 1/2 cups ricotta
1 cup freshly grated Parmigiano-Reggiano
1/4 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
1 large egg, beaten
1 1/2 cups all-purpose flour

For the Sauce
3 tablespoons unsalted butter
1 medium shallot, minced
1/2 cup toasted walnuts, coarsely chopped
5 oz. gorgonzola cheese
1 cup  whipping cream

Head on over to There’s a Newf in My Soup! for the directions and full recipe!