Categories: Vegetarian, Gluten free *substitute polenta for flour, Dairy free*substitute olive oil for butter Pumpkin gnocchi are common in the north of Italy, particularly Lombardy. Crushed amaretti can be used to substitute some of the flour as they would do in Cremona. Instead of sage, a crushed garlic clove and a branch of rosemary may be added to the butter as it would be cooked in Brescia. In Friuli, some cheese would be added to the gnocchi dough and they would be baked al gratin in the oven with breadcrumbs, cheese, malted butter and sage.  The key to this recipe is keeping the gnocchi light and this is achieved by adding as little flour as possible and removing moisture from the potatoes and pumpkin by cooking them in the oven. Roasting also concentrates the flavours of the pumpkin and potato and none of the nutrients are lost as they would be if they were boiled.  If you want to add crushed amaretti biscuits to the gnocchi, add 10 to 20 grams (depending on your taste) to the dough and deduct and equivalent amount of flour.