Sardinian Gnocchetti With Sorrento Walnuts

Preparation:

Preparation: Break the walnuts, keeping a dozen kernels whole, which will be used to decorate the dish. Put the shelled walnuts, the pine nuts, 50 g of Parmesan, 30 g of extra-virgin olive oil, 30 g of butter and a few leaves of fresh basil in the blender. Blend for a few seconds until you get a smooth cream. Boil the Sardinian gnocchetti al dente and in the meantime, cook a shallot in 30 g of oil and 30 g of butter. Add the walnut cream, the drained pasta and toss in the pan. If the pasta is too dry, add a ladle of the cooking water. Garnish the plates with whole walnut kernels and sprinkle with the remaining Parmesan.