Boil the potatoes in plenty of salted water with the peel until soft; if the potatoes are of medium size it will take about 30 minutes. Drain them and let them cool, then peel and crush them with a potato masher. Transfer the obtained puree to a bowl and add the flour to it little by little. Work the dough with your hands until it is firm and homogeneous. At this point form the gnocchi: prepare long rolls of dough just over a finger thick and cut them into pieces of about two centimeters. Arrange the gnocchi thus obtained on a floured surface to prevent them from sticking.
Prepare the seasoning: put the soy milk to boil in a non-stick pan and prepare the roux that will serve to thicken the soy milk. Simmer the margarine and, once melted, add the flour until a thick batter forms. Add the roux to the boiling milk over low heat, continuously stirring the mixture with a whisk to avoid the formation of clots, until you get the desired density.
Once the béchamel is ready, turn off the heat and add Camelia in small pieces, stirring it in.
Cook the gnocchi in plenty of boiling, salted water. When they come afloat, drain them with a mesh ladle and sauté them in the pan with the béchamel. Place the seasoned gnocchi in a plate and finally add the shelled walnuts in small pieces.