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Nom Nom Nom.
This dish is based on a Malay specialty called abacus seeds, which is made with a purple yam-and-sticky rice flour dough and resembles gnocchi. Zak Pelaccio bases his version of the dough on roasted taro and sauces his gnocchi with a hearty East-West ragù that contains shredded pork, tomatoes and Asian seasonings like chiles, shallots and mint.
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