Cook the gnocchi in plenty salted water. In a pan, dissolve the cheese cream by adding a little cold milk and let it melt completely. Then add the walnut sauce. The flavour must remain delicate, avoiding that the two ingredients prevail over each other, maintaining a balanced flavour. Toss the potato gnocchi in the sauce and sprinkle with a little grated parmigiano cheese. Serve the gnocchi with a garnish of few walnuts.