Gnocchi with lovage and nuts

Denmark was a short and rainy acquaintance. But in the rain, rainbows and golden sunset it revealed some of the best characteristics of mother nature: the lovage - a locally grown herb, which I prepared with gnocchi without egg, that I fortunately found near Cophenagen.
A Danish friend had introduced me to lovage, a plant widespread especially in northern Europe with beneficial properties and a sweet and sour taste that reminds me of celery.

ingredients:

• 200 g of gnocchi
• a handful of lovage leaves
• 3/4 walnuts
• salt
• extra virgin olive oil

Fill a saucepan with water and put it on the fire until it simmers. Add salt and pour the gnocchi in.
In the meantime, wash the lovage with a little water and finely chop it, shell the walnuts and chop it.
Just before the gnocchi are done, drain the water leaving in a little, add the lovage and continue to cook while stirring until your dish has obtained a certain creaminess. Add the chopped walnuts and a drizzle of extra virgin olive oil before eating.