Ingredients
Boil the potatoes and pumpkin separately. Then peel the potatoes and sieve them. Mix the flour and chestnut flour and heap them on a worktop, forming a well in the middle where you add the mashed potato and pumpkin, the beaten egg yolks, salt, pepper and a dusting of nutmeg. Mix the ingredients whilst adding the breadcrumbs little by little.
Make the usual gnocchi shapes and throw them in plenty of boiling salted water. As soon as they float to the surface, skim them off and place them in a pan where you have previously fried the sage leaves in butter, adding small pieces of Alpine cheese at the very end.
It takes a fairly experienced hand to make these gnocchi, as they contain pumpkin and chestnut flour. Instead of chestnut flour, you can use 100g of chestnuts that have been boiled and sieved. Gnocchi made this way will look more homemade.