- 375 gm (2½ cups) plain flour
- 50 gm brown sugar
- 140 ml moscato
- 180 ml extra-virgin olive oil
- For deep-frying: olive oil
- 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
- 1Combine 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.
- 2For 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.
- 3Heat 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.
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
by Nino Zoccali, published by Murdoch Books, $49.99, hbk. It has been reproduced with minor
This recipe is from the August 2012 issue of