Gnocchetti with Gorgonzola and Walnuts

Method

1. Cut the potatoes in half and mash them with a potato ricer, skin and all.
2. Let the mash cool.
3. On a work surface, make a well with the flour, add the egg yolk in the center, and knead until a compact dough forms.
4. Dust with flour, take a piece of dough and roll it into a long snake; cut into small pieces to form gnocchetti.
5. In a pan, toast the chopped walnuts until fragrant, then remove them and set aside; do not wash the pan.
6. In the same pan, add a drizzle of oil, chopped onion, and thyme; sauté over low heat.
7. Add pieces of gorgonzola and let them melt.
8. Pour in the cream and stir; cook until the sauce thickens.
9. Add most of the toasted walnuts and stir.
10. Cook the gnocchetti in boiling salted water until they float.
11. Drain the gnocchetti and transfer them to the pan with the sauce.
12. Toss to coat.
13. Serve with the remaining walnuts on top.