Rinse the potatoes and cook them in their skins in boiling salted water for about 20 minutes. Then peel the potatoes while they are still hot and press them through a potato ricer while they are still hot.
Add the wholemeal semolina, half of the Parmesan cheese and half of the butter, season with nutmeg and salt and mix everything together. Leave the mixture to cool for half an hour.
Meanwhile, peel the garlic cloves and chop them finely. Chop the walnuts in the same way.
Arrange the gnocchi mixture into a roll about 5 cm thick and cut crosswise into slices. Pour the gnocchi in salted water. When they rise, remove them with a slotted spoon, cool them immediately under cold tap water and let them drain in a sieve, then put them into gratin dishes.
Roast the walnuts and garlic in the remaining butter and pour over the gnocchi, sprinkle with the thyme leaves.
Crumble the feta cheese, mix with the remaining Parmesan and sprinkle over the gnocchi. Bake everything together in the heated oven at 200° Celsius for 10 minutes on the 2nd rack from the bottom.
Our tip: use fresh thyme for an aromatic flavor note!
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