Gnocchi filled with Gorgonzola cheese, with guanciale, walnut pesto and fried arugula

<p> Soak the slices of bread in a bowl filled with milk. Blanch the walnuts for a few minutes. Peel the nuts and place in a food processor. Squeeze the bread, place it in the processor as well, along with 1 clove of garlic, parmesan cheese and salt. Process until well chopped and uniform.<br /> With the motor running, add the oil and milk until well combined. Keep the walnut pesto in the fridge until serving.<br /> Fry the arugula for the final decoration, while cooking the diced guanciale in a skillet.<br /> In the same skillet, add water to the guanciale fat to cook the gnocchi. Stir with the walnut sauce and the guanciale. Finally, top with fried rucola. </p> <p>Thanks to <a href="https://www.instagram.com/food_is_good_31/" target="_blank" rel="noopener"><strong>V.B-Food is Good 31</strong></a></p> <p><img class="alignnone size-full wp-image-8317" src="https://www.mammaemma.it/wp-content/uploads/2021/03/guanciale-rucola.jpg" alt="Guanciale e Rucola" width="800" height="533" /></p>