Blanch the field herbs in salted boiling water for a few minutes, then drain and squeeze them well (you should have about 200 g of cooked herbs). Coarsely chop the herbs and blend them together with the eggs. Then, mix this herb-egg blend into the ricotta. Add the flour and 100 g of grated Gran Vita, seasoning with salt, pepper, and a touch of grated nutmeg. Shape the mixture into round gnocchi (about 3 cm in diameter). Drop the gnocchi into plenty of boiling salted water and cook them for about two minutes after they rise to the surface. Meanwhile, melt the butter in a small pan with the aromatic herbs. Pour the flavored butter over the gnocchi and finish with a few Gran Vita shavings before serving.