Put a pot of water to boil. Take the nonstick pan and melt the butter, meanwhile mince the Emmenthal cheese as finely as possible. When the water boils, add salt and add the gnocchi .
Now add the Raschera cheese to the butter and simmer, add half a glass of cooking water and let it evaporate, if necessary add a little bit of olive oil. Cook the gnocchi, drain them, then dress with the melted cheese, add Parmigiano Reggiano, cream and mix well.
Garnish with Balsamic Vinegar of Modena IGP.