Filled Gnocchi with Piave Cheese and Vegetables

Wash potatoes well, and leave skins on.  Place cleaned potatoes into large pot of salted water, and proceed to boil over high heat. 

When potatoes are softened, drain and peel while still warm.  Using potato smasher, smash potatoes relatively finely. 

Place onto well-floured kitchen surface.  Add pinch of salt and flour.  Proceed to combine well, until you have a compact dough that is still soft. 

Add egg, and continue to blend and combine ingredients until you have a dough without lumps, and that is nicely compact.


Chefs' note:  we recommend using starchy white potatoes in the preparation of gnocchi, to bind dough better.

Heat the cream until it is almost boiling. Add the grated Piave cheese, salt and pepper.
Mix everything together well, this process can also be done with a blender.

Roll out the dough with a rolling pin, and form discs of about 10 centimeters in diameter, using a pastry cup or glass.
Place a teaspoon of filling on each disc of dumpling and then close it on itself like a half-moon.
Seal the outside by pressing down with a fork, making sure to wet the inside of the sides with egg-yolk, so they stick pefectly.

Cut all the vegetables into strips and boil them separately in a pot of water.
Then arrange the blanched vegetables in a large pan with a knob of butter, season with salt and pepper.
Boil the gnocchi in abundant salted water and when they are ready stir them with the vegetables.
Add the grated Piave DOP over each course and serve hot.