Bake the potatoes in the oven at 160 ° C for 40 minutes, peel them, pass them through a potato masher; add the flour, egg, Grana Padano Fattorie Cremona within 16 months of grated curing, season with salt and pepper and knead quickly. Cook the chopped cabbage in boiling salted water and drain. Blend the aromatic herbs with oil, salt and pepper. Form the potato dough into small rolls and cut the gnocchi, cook them in boiling salted water, drain and roast them on a plate. Season the gnocchi with the herb sauce and serve them with the chestnuts, cabbage and slices of Grana Padano Fattorie Cremona aged over 16 months.