Gnocchi with Spinach, Artichoke, Walnut Sauce

1―16 ounce packages potato gnocchi
6 ounces (nt.wt.) walnuts
½ of a jar of Michael Flores’ Spinach Artichoke Dip Mix
1 cup H-E-B heavy whipping cream
Juice of 1 lemon
4 ounces (nt.wt.) Parmigiano Regina cheese, grated

Cook the gnocchi according to the package directions.

Meanwhile, chop the walnuts very fine with a large kitchen knife or pulse in a food processor until an almost paste is achieved! Put the chopped walnuts in a large pot along with the Spinach, Artichoke Dip Mix, and heavy cream. Mix well. Bring to a rolling simmer; cook for seven minutes. Add the lemon juice.

Once the gnocchi has cooked, drain it and quickly toss with the Spinach, Artichoke mixture. Serve, tossed with the Parmigiano Regina cheese

Serves 4-6 people as a main entrée.