Gnocchi with basil cream & walnut sauce

Serves 4

500g potato gnocchi

FOR THE BASIL CREAM SAUCE
1 cup cream
1 garlic clove, chopped
A pinch of nutmeg
½ cup pecorino cheese, grated
20g basil leaves, torn
50g walnuts, toasted,roughly chopped
Sea salt and black pepper

Olive oil for drizzling
Extra pecorino to garnish
Fresh basil leaves to garnish

1. Cook the gnocchi according to packet instructions. Drain, set aside.
2. For the basil cream: Place cream, garlic and nutmeg in a small pot over medium heat. Simmer for 2 minutes, stir through pecorino and allow to melt, remove from heat and stir through the basil and walnuts. Season well.
3. Toss the gnocchi in the sauce, serve immediately with extra pecorino and fresh basil leaves.