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Gnocchetti Enicina

A visit with his brother in Palermo inspires Chef Bruno’s latest easy-to-make dish.


Hello, readers! I recently made a trip to Italy and visited my family in Palermo. What a beautiful city! My brother is a master chef there and also teaches culinary classes. We had a wonderful visit, and we put our heads together while I was there and made this special dish. It’s a very simple and easy-to-make dish called Gnocchetti Enicina. I thought it was delicious—I liked it so much that I knew I wanted to share it with my American friends and PMQ readers.

Gnocchetti is a pasta shell with a curved shape and ridges on its outer surface. It’s a smaller version of gnocchi pasta, and it’s usually associated with the region of Sardinia in Italy. I hope all of you enjoy this dish as much as my brother and I did. 




¾ oz. gnocchetti

3 garlic cloves

6 fresh basil leaves

20 almonds

Caciocavallo cheese, grated (as desired)

Olive oil, salt and pepper to taste



Boil gnocchetti in a pot. Meanwhile, put all of the other ingredients into a mortar and mash them into a creamy mixture. Once the gnocchetti is done, pour mixture on top, stir together and serve.


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