Gnocco fritto with goat Gouda from AMMAZZA!: Culinary Adventures from New York to Italy and Back Again (page 242) by Hillary Sterling

  • pecorino Romano
  • canola oil
  • Show all ingredients...
  • Serves : 6 or more gnocco fritto

  • EYB Comments

    Can substitute Fontina Val d'Aosta for semi-firm aged goat Gouda. Dough can be made up to 1 day in advance.

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Notes about this recipe

  • Eat Your Books

    Can substitute Fontina Val d'Aosta for semi-firm aged goat Gouda. Dough can be made up to 1 day in advance.

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