The name comes from the operation of beating the dough in such a way as to make it softer, without affecting its consistency.

Gnocchi are made only with flour, hot water, milk and salt, in Eastern Lessinia the ingredient that makes the dish typical and traditional is, when it is possible to find it, the “fioretta di ricotta”, instead of milk.

The condiment par excellence is butter and Monte Veronese, or grated smoked ricotta.