Gnocchi with walnut pesto and feta cheese

<p style="text-align: center">Finely chop the walnut kernels together with some grated nutmeg, pecorino cheese, and oil, adding one tablespoon at a time. Pass the walnut pesto in the serving bowl (keep a couple of them aside), cut the feta into squares at room temperature and cook the gnocchi directly in the pan with 100ml of water; once ready, pass them directly into the seasoning.</p> <p><img class="alignnone size-full wp-image-2005 aligncenter" src="https://www.mammaemma.it/wp-content/uploads/2019/10/feta-greca.jpg" alt="" width="800" height="533" /></p> <p style="text-align: center">Flavour the gnocchi by mixing them with a wooden spoon, add only at the end the cubes of feta, some chopped aromatic herbs, a few pieces of remaining walnuts, ground pepper and serve immediately.</p>