Gnocchi in Friuli are made with the same potato-and-flour dough as the round, ridged gnocchi made elsewhere in Italy, the kind we are most familiar with. But Friuli-style gnocchi have a couple of tempting distinctions. First, you’ll find that their shape is different—they are smooth, slender cylinders that are actually faster and easier to form than round gnocchi. This shape gives you an option in finishing the gnocchi: you can boil, drain, and dress them just as they come out of the cooking pot, or, after they’re boiled and drained, you can gently fry them in butter until golden and crisp on the outside—and then dress them—having gained another layer of flavor and texture. Second—and unique to gnocchi and other pastas in Friuli—is the dressing of melted butter, sugar, cinnamon, and smoked dried ricotta. This melding of sweet, salty, spicy, and smoky may seem exotic at first but will quickly captivate you. Milk products like ricotta are frequently preserved by smoking in Friuli, and smoked ricotta (drier than fresh) is a common household product. It is available here now, but if you can’t find it, use ricotta salata as a good alternative (see Sources, page 340). And if you have a smoker, you can coldsmoke the ricotta salata, for a flavor closer to what is enjoyed in Friuli. You can dress gnocchi friulani with other sauces—basil pesto, tomato—or serve with another regional dish like Beef Goulash, page 58.
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As energizing as an energy bar, with a much simpler ingredient list.
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