1 cup All-Purpose Flour, plus more for dusting and rolling
2 tablespoons Salted Butter
4 ounces Bleu Cheese, crumbled
1/2 cup Walnuts
In a medium bowl, stir together the ricotta, egg, Parmesan cheese, salt and garlic. Mix very well. Next, gently stir in the flour. Stir until just combined, don’t over-mix.
Flour the counter, and scoop out one-quarter of the dough. Dust flour on top, and with flour-dusted hands, gently roll the dough into a 1” log. Cut the dough into gnocchi pieces and place on a floured plate. Repeat the process for the remaining dough. Always be gentle with the dough and use a light touch.
Bring a large pot of salted water to a boil. Meanwhile, toast the walnuts in a large skillet over high heat. Stir constantly, and look for a deep brown color. Don’t be afraid to get them too dark. Remove the walnuts from the pan and wipe clean.
When the water is rapidly boiling, lower half of the gnocchi into the water gently with a strainer or wire spider. Meanwhile, melt the butter on very low heat in the same large skillet the walnuts were in. When the gnocchi float to the surface, remove them from the water and place them in the skillet with the butter.
Boil the remaining gnocchi and add them to the pan with the butter when they are done.
Cook the gnocchi in the butter on low heat and stir them gently.
When the butter begins to brown, turn the heat off and add the bleu cheese and toasted walnuts. Serve immediately.