Traditionally, these Pugliese snacks are shaped into rings, but ours are more like bread sticks.


Skill level

Average: 4.3 (3 votes)


  • 500 g plain flour  
  • 1 tsp dried chilli flakes
  • 1 tsp fennel seeds 
  • 150 ml extra virgin olive oil 
  • 200 ml dry white wine 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 200°C. Combine flour, 1 teaspoon of salt, chilli and fennel seeds. Make a well in the centre.

Heat oil and wine separately until lukewarm. Add to flour and combine. Knead until smooth.

Divide dough into 4 pieces and cover each with plastic wrap. Working with 1 piece at a time, shape into 12 x 10 cm cylinders. Place taralli on 2 oven trays lined with baking paper. Bake, swapping trays halfway, for 20 minutes or until golden.

Place potatoes in a pan of salted water and bring to the boil. Cook for 45 minutes or until tender. Drain and when cool enough to handle, peel. Mash, then stir in flour and 50 g butter until just combined. Divide into 2 logs and roll out on a floured work surface to 50 cm x 20 cm rectangles.

Combine nuts and cheese in a bowl. Melt remaining 50 g butter.

Preheat oven to 210°C. Brush 1 dough rectangle with melted butter, then scatter over cheese mixture. Carefully top with the second dough rectangle and press lightly to seal. Using a ravioli cutter, cut dough, on the diagonal, at 3 cm intervals. Repeat in opposite direction, 3 cm apart, to form diamonds.

Place gnocchi on 2 oven trays lined with baking paper. Brush with egg yolk and bake, swapping trays halfway, for 20 minutes or until golden.


Serve with

Spiced chickpeas

Dean Martin's punch-drunk love

As seen in Feast Magazine, Issue 16, pg60.

Photography by Brett Stevens.