Potato gnocchi with Piave DOP and wild herbs

Glutin free
For vegetarians
  • Difficulty: medium
  • Preparation time: 15 min
  • Cooking time: 30 min
  • Serves: 4 people


  • 600 g gnocchi dough flavoured with wild herbs
  • 200 g Piave DOP Mezzano
  • 50 g fresh cream
  • 1 egg for brushing
  • 2 courgettes
  • 1 yellow pepper
  • 1 red pepper
  • 1 leek
  • 1 long aubergine
  • 1 carrot
  • 2 tomatoes, a few basil leaves
  • Salt, pepper, EVO oil to taste
  • 30 g Piave DOP Vecchio
  • 30 g butter


Prepare the dough for the gnocchi in the traditional way, adding a finely chopped mixture of wild herbs.
After rolling out the dough with a rolling pin, cut it into discs of about 10 centimetres in diameter and fill them with a mixture of Piave DOP, hot cream, salt and pepper (the filling can be made with a blender).
Now fold the gnocchi over into the shape of a half moon. Brush the edges with beaten egg so that they stick perfectly together. Cut the courgettes, carrot, aubergine, leek and peppers into long strips and blanch them, separately, in salted water. Place them in a large pan with a knob of butter, the diced tomato and the basil. Season with salt and pepper.
Boil the gnocchi in plenty of salted water, stir in the sauce and add the grated Piave DOP.