For the topping, combine the walnuts, breadcrumbs, sugar, cinnamon and cocoa and mix well. For the macaroni, make about 100 grams of homemade pasta using only water and flour in the shape you prefer (irregular shapes or tagliatelle, spaghettoni, etc.). Cook the pasta very well, then drain and season. Do not throw away the cooking water as, if the preparation turns out too dry, you can add a few tablespoons of the pasta water. For the gnocchi, bring the water to the boil and sprinkle in the flour until the mixture has a polenta-like consistency. Pour the mixture onto a marble or wooden surface after wetting it. Level the mixture until it is about half a centimetre thick and let it cool until it has set. Finally, cut the mixture into discs, lozenges, or give it the irregular shape you prefer. Finally compose the dish by arranging a first layer of seasoning, then one of pasta or gnocchi and more seasoning, sprinkle with Alchermes, and proceed like this until you have used all of the ingredients. Leave to season for at least 12 hours and serve cold.