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Fresh handmade gnocchi lunghi put an Ithaca spin on a regional Italian classic at Gola Osteria.
The week’s pasta special was gnocchi lunghi all’amatriciana, a specialty from the town of Amatrice. This dish typically includes guanciale, or pork jowl, tomato sauce and Pecorino Romano cheese over bucatini pasta.
Gola’s recipe includes in-house cured guanciale, hand-crushed San Marzano tomatoes, as well as gnocchi lunghi in place of bucatini. A healthy dose of both black pepper and red pepper flakes finish the sauce with a bite.
Chef Sam Epps demonstrated how to prepare gnocchi lunghi with just flour and water, and we took a quick peek at pumpkin ravioli being made.
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