Gorgonzola and spinach gnocchi with toasted walnuts

In a dry pan over medium heat, toast the roughly chopped walnuts for 2-3 minutes until fragrant and crispy, then transfer them to a small bowl to cool.

In a large pot, bring plenty of salted water to a boil for the gnocchi. Once the water is at a rolling boil, add the gnocchi and cook until they float to the surface (approx. 2-3 minutes). Drain, reserving a little (about half a ladleful) of the cooking water for the sauce.

In a deep pan, melt the butter, add the finely crushed garlic, and sauté for half a minute, being careful not to let it burn. Add the thoroughly washed, drained fresh spinach and wilt it gently for 1-2 minutes.