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Fried sweet baby gnocchi with dried muscatels


You'll need

375 gm (2½ cups) plain flour 50 gm brown sugar 140 ml moscato 180 ml extra-virgin olive oil For deep-frying: olive oil   Sauce 1 vanilla bean, split, seeds scraped Juice of four oranges, strained 100 ml blood orange agrumato olive oil (see note) 100 ml Cognac 100 gm dried muscatel grapes, deseeded 1 cinnamon quill 1 star anise

Method

  • 01
  • Combine the flour and brown sugar on a work surface or large wooden board, add the moscato and extra-virgin olive oil and bring together. Knead for 5 minutes. Allow to rest for 1 hour. With damp hands, roll the dough into long logs approximately 1cm in diameter. Cut the logs into 1cm pieces and roll into little balls.
  • 02
  • For the sauce, place all the sauce ingredients in a small saucepan over very low heat, stirring regularly for approximately 15-20 minutes until the muscatels are rehydrated and infused.
  • 03
  • Heat the olive oil in a deep saucepan, no more than half full, or in a large deep-sided frying pan, to 180C. Deep-fry the gnocchetti for about 4 minutes or until light golden (be careful as hot oil will spit). Drain on a paper towel. Just before serving, toss the gnocchetti through the sauce and serve immediately.
Note If you can’t find blood orange agrumato olive oil, substitute extra-virgin olive oil and half a teaspoon of finely chopped orange zest.

This recipe is from Pasta Artigiana by Nino Zoccali, published by Murdoch Books, $49.99, hbk. It has been reproduced with minor GT style changes.

This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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