Gnocchi with spinach cream and gorgonzola cheese

Peel the onion and cut it in half, peel the garlic, pour both ingredients into the mixing bowl and, with the measuring spoon on, chop them by pressing the Turbo key for 1 second. With the spatula, push down the remains stuck to the wall of the glass. Add the olive oil and, without using the measuring spoon, sauté them with the Rehogar/2 minutes/120 °C key.

Wash the spinach, clean it, remove the thickest stems and dry it. Chop the spinach, place it in the mixing bowl and, with the measuring spoon on, set the Reverse button for 3 minutes/speed 1/120 °C. With the spatula, push down the remains adhering to the wall of the glass and, if necessary, repeat the previous step.

Add the chopped gorgonzola, the liquid cream at room temperature, the hot vegetable stock, the chili flakes, the lemon juice, ½ teaspoon salt and ¼ teaspoon pepper and, without setting the measuring cup, let it cook with the Reverse key/10 minutes/speed 1/120 °C.

Put the gnocchi in the mixing bowl and, without setting the measuring cup, heat them with the Reverse key/3 minutes/speed 1/100 °C.

Season the gnocchi with salt and pepper to taste and stir with the Reverse key/15 seconds/speed 1. Serve garnished with the crumbled walnuts.