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.
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.
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.