For the gnocchi: clean and boil the potatoes in a large pot of boiling water. Peel them, mash them and place them on a well-floured chopping board while they are still hot. Add the 3 egg yolks and 150 g of grated Grana Padano. Flavour with cinnamon, nutmeg, salt and white pepper. Mix everything up to a compact, soft dough. Divide the dough into strips approximately 2-3 cm in diameter, cut the gnocchi and pass them onto a fork pressing them slightly. Leave to stand for 15 minutes.

Per the wafer: heat 100 g of diced Piave in a microwave oven and put the melted cheese in your chosen mould and let it harden until it turns into a crisp wafer.
Soak the raisins in the recioto passito. Melt the fresh asiago with a glass of milk and in the meantime cook the gnocchi. As soon as the gnocchi rise afloat they are ready, drain and add the Asiago Fresco fondue.
Lay them on a plate together with the crispy wafer, add the diced Asiago Stagionato cheese and garnish with the thoroughly drained raisins.

Preparation time: 40 min

Cooking time: 10 min