150 g Gruyere or Swiss cheese (medium hard), 100 g Monte Veronese (medium) or Asiago,
90 g Parmigiano cheese (60 g for the gnocchi
and 30 for the dressing), 60 g Ricotta cheese (fresh cheese), 100 g plain flour or starch, 1 egg, 50 g butter, 1 teaspoon cinnamon, salt and pepper
Heat plenty of water in a saucepan and salt when it comes to the boil.
Remove the crust from the cheeses and blend them all together into a bowl, com- bine the Ricotta and the sifted flour, add the egg and mix.
Spill the mixture on a floured surface, knead a little, form 1 inch thick rolls, cut to a length of an inch and a half, plunge into boiling water and when they float, remove them with a strainer.
Season with melted butter and Parmi- giano cheese mixed with cinnamon.