Editing Gnocchi (section)

===Regional===
[[Lombard cuisine|Lombard]] and [[Tuscany|Tuscan]] {{lang|it|malfatti}} ({{literally|poorly made}}) are made with [[ricotta]], [[flour]], and [[spinach]], as well as the addition of various other herbs if required.<ref name="OCIF" /><ref>Buonassisi, recipe #875</ref> Tuscan {{lang|it|[[gnudi]]}} distinctively contains less flour;<ref>{{Cite web |last=Royer |first=Blake |date=April 15, 2010 |title=Homemade Gnudi from The Spotted Pig |url=http://www.thepauperedchef.com/2010/04/homemade-gnudi-from-the-spotted-pig.html |archive-url=https://web.archive.org/web/20140512232208/http://www.thepauperedchef.com/2010/04/homemade-gnudi-from-the-spotted-pig.html |archive-date=2014-05-12 |access-date=2014-05-12 |website=The Paupered Chef}}</ref> but some varieties are flour-based, such as the [[Campania]]n {{lang|it|strangulaprievete}}, the [[Apulia|Apulian]] {{lang|it|[[cavatelli]]}}, the [[Sardinia]]n {{lang|it|[[malloreddus]]}},<ref name="Farley 2017">{{Cite web |last=Farley |first=David |date=October 20, 2017 |title=The Perfect Pasta Dish Sardinians Refuse to Share |url=http://www.bbc.com/travel/story/20171018-the-perfect-pasta-dish-sardinians-refuse-to-share |access-date=September 15, 2018 |website=BBC |language=en |archive-date=September 12, 2018 |archive-url=https://web.archive.org/web/20180912054647/http://www.bbc.com/travel/story/20171018-the-perfect-pasta-dish-sardinians-refuse-to-share |url-status=live }}</ref> and so on.<ref>Buonassisi, recipe #895</ref>  Certain kinds are made of cooked [[polenta]] or [[semolina]], which is spread out to dry, layered with cheese and butter, and baked.<ref name="OCIF" />

{{lang|it|Gnocchi di pane}} ({{literally|bread lumps}}), derived from the {{lang|de|[[Knödel|Semmelknödel]]}}, is made from breadcrumbs and is popular in [[Friuli-Venezia Giulia]], [[Veneto]], and [[Trentino-Alto Adige/Südtirol|Trentino-Alto Adige]]. Another variety from the latter region is [[spinach]] gnocchi.