"Gnocco Fritto “I went to Rezdôra in 28-degree weather with nothing but pasta on the brain. But I trotted home thinking about this appetizer. (And my toes, which had all but unionized, demanding better treatment and extended time off from their leader.) Three hollow discs of dough are puffed up to order, and each is finished with a little beret of prosciutto, capicola, and mortadella - respectively. Regardless of the cured meat featured in any individual bite, every second with this trio feels like a socially-undistanced retreat where flaky pastry and salty-fatty meat exist in equilibrium. When you bite into each puff, its hollow insides begin to deflate, sending a waft of hot pastry steam directly into your mouth. Don’t try to choose which is your favorite. You don’t have to. You get to eat them all.” - Hannah Albertine, Staff Writer" - team infatuation
