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pasta from Trapani


Gnocchulli, when boiled are used savoury recipes, either served with a meat sauce and ricotta, or a ragù of pork, fennel, and borage, and so on. For St Joseph's day (gnocchulli di San Giuseppe) they are homemade, shaped into rings, and deep fried and topped with sugar and cinnamon

Text © Dana Facaros and Michael Pauls

Images by: Varenie