Stuffed Gnocchi with Piave DOP Cheese and Seasonal Vegetables

Name: Stuffed Gnocchi with Piave DOP Cheese and Seasonal Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 200gram Piave Mezzano Cheese; 50gram Heavy cream; 1 Eggs (Yolk Only); 2cup Zucchini; 1 Bell pepper; 1 Leeks; 1 Carrot; as needed Salt and Pepper; as needed Extra-virgin olive oil; 30gram Butter; 1kilo New Potatoes

Transform pillowy potato gnocchi into irresistible half-moon dumplings with a creamy Piave cheese filling and fresh vegetables.
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Vanessa:

What an absolutely amazing recipe! I never thought I could make gnocchi even yummier by filling them up in cheesy goodness! I added an eggplant to the...

read all reviews...

If you’re a fan of classic Italian gnocchi, you’ll love this creative twist: stuffed gnocchi shaped like half-moons and filled with luscious Piave DOP Cheese and vibrant vegetables. Traditionally, gnocchi are pillowy potato dumplings, but here we treat the dough like fresh pasta, rolling it thin and enclosing a rich, creamy filling.

This dish highlights the unique flavor of Piave Cheese, a prized cow’s milk cheese from Veneto, known for its subtly sweet, nutty profile. The filling is complemented by an array of sautéed and blanched vegetables, lending freshness and color to every bite.

Explore Italy’s seasonal bounty by customizing your filling with different vegetables or cheeses. For an even more authentic experience, delve into the history of Italian pasta shapes on our Blog, and try making your gnocchi dough ahead using our foolproof techniques. Don’t forget to sign up for our newsletter for weekly updates and culinary tips straight from Italy!

Ingredients

for 4 servings

Homemade Potato Gnocchi Dough

Potatoes 800 grams
All-purpose flour 500 grams
Egg 1
Salt as needed

Cheese and Vegetable Sauce for the Gnocchi Ingredients

Piave Mezzano Cheese 200 grams
Heavy cream 50 grams
Eggs (Yolk Only) 1
Zucchini 2 cup
Bell pepper 1
Leeks 1
Carrot 1
Salt and Pepper as needed
Extra-virgin olive oil as needed
Butter 30 grams
New Potatoes 1 kg

Try it with...

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Piave DOP Mezzano - Cheese

6kg

Decisive and well-balanced, yet consistant and juicy

View product

About Piave Dop Cheese

Preparation

for 4 servings

Step

Of 4

Crafting the Potato Gnocchi Dough

Begin by thoroughly scrubbing your potatoes—leave the skins on for maximum flavor. Submerge them in a large pot of salted water and bring to a boil over high heat.

Once the potatoes are fork-tender, drain and carefully peel them while still warm. Use a potato ricer or masher to achieve a fine, smooth consistency.

Transfer the mashed potatoes to a generously floured work surface. Sprinkle with a pinch of salt and add flour gradually, kneading to form a cohesive but tender dough.

Incorporate an egg, blending until your dough is elastic and lump-free. It should be soft yet hold together well—avoid overmixing to keep the gnocchi light.

Tip: Opt for starchy white potatoes like Russet or Yukon Gold for the best texture, as they absorb less water and yield fluffier gnocchi.

Step

Of 4

Making the Piave Cheese Filling

Warm the cream in a small saucepan just until it’s about to simmer. Remove from heat and stir in the freshly grated Piave DOP cheese, seasoning with salt and freshly ground black pepper.

Stir vigorously or use a blender for an ultra-smooth, velvety filling. The mixture should be creamy and slightly thickened, perfect for spooning into your gnocchi rounds.

Step

Of 4

Shaping and Filling Your Gnocchi

Roll out the prepared gnocchi dough on a floured surface to a thickness of about 3-4 mm. Using a round cutter or glass, create discs approximately 10 cm across.

Place a teaspoon of your cheese filling in the center of each disc. Fold the dough over to form a half-moon, pressing the edges firmly to seal.

For a secure seal and decorative edge, moisten the inner edge with beaten egg yolk and crimp with a fork.

Step

Of 4

Preparing and Serving the Vegetables

Slice your chosen seasonal vegetables into thin strips. Blanch each type separately in boiling salted water to preserve their color and crunch.

In a wide skillet, melt a knob of butter and toss in the blanched veggies, seasoning with salt and pepper to taste.

Meanwhile, cook the filled gnocchi in gently boiling salted water until they float to the surface—this means they’re done. Gently transfer them to the pan with vegetables, tossing to coat.

Finish each plate with a generous sprinkle of grated Piave DOP cheese. Serve immediately, piping hot, for a dish that’s as beautiful as it is delicious.

...Great Italian Goodies!

Piave DOP Mezzano - Cheese

6kg

Decisive and well-balanced, yet consistant and juicy

View product

About Piave Dop Cheese

Piave DOP Fresco - Cheese

6kg

Balanced flavor with hints of milk and yogurt

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About Piave Dop Cheese

Piave DOP Mezzano - Cheese

6kg

Decisive and well-balanced, yet consistant and juicy

View product

About Piave Dop Cheese

Piave DOP Fresco - Cheese

6kg

Balanced flavor with hints of milk and yogurt

View product

About Piave Dop Cheese

Stuffed Gnocchi with Piave DOP Cheese and Seasonal Vegetables

Transform pillowy potato gnocchi into irresistible half-moon dumplings with a creamy Piave cheese filling and fresh vegetables.
Add to favourites

15 total time (min)

30 cooking time (min.)

11 ingredients

470 kCal

4 steps to complete the preparation