How should the parmesan be divided?

I did a bit of sleuthing - found that the author of the recipe has a blog, so I put the name of the blog + gnudi into Google (best search engine that ever was and ever will be), which took me directly to the recipe page on the author's blog.

There, I learned that you use 2 cups of parmesan in the dough for the gnudi, and 1/4 cup goes on the top at the end, with the mozzarella.

That recipe looks good! Decadent but so, so delicious. ;o)