gnocchi fritto

gnocchi fritto-
back home in New Mexico better known as soppapilla or fried dough. I first had one in Questa stuffed with ground beef. At the pueblo it's the perfect snack to take the chill off of Christmas Eve. This ubiquitous munchie probably dates back to the Greeks or even further back all the way to the cavemen as the antidote to homesickness. Pictured here is the dough all rolled up. Tizio's friends busted these deep-fried delicacies out for 3 days straight. I preferred mine with cheese & honey-washed down with lambrusco-a local wine variety that is naturally bubbly. Out of the tap, out of the box, out of a used water-bottle-poured 'massive' as they called it when drank from a plastic beer cup, wine here in Italy is everywhere doing its job of cheering up the people without any need for pedigree.