By Paul Gayler
Walnuts and nutty-flavoured Gruyère are a great combination and this makes an excellent dish for autumn. For a real treat, sauté some fresh ceps with garlic and parsley, then put them on top of the poached gnocchi before adding the two cheeses.
Cook the potatoes in boiling salted water until tender, then drain well. Mash them while they are still hot. Add the walnuts and Asiago and beat well to allow the cheese to melt. Mix in the butter, egg yolks and half the flour, then season with nutmeg, salt and pepper. Turn the mixture out on to a lightly floured work surface and knead in the remaining flour, a little at a time, to form a smoot