"Berta's deep-fried gnocco fritto is very unusual, but it works
so well. I would love to make it for my friends."
Iris Suen, Crows Nest, NSW
REQUEST A RECIPE
To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Note Gnocco fritto are fried, light dough puffs from the Emilia-Romagna region that are eaten with cured meats and cheese. Berta chef O Tama Carey says once the dough is rolled and cut, it can be frozen for later use.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×