Pour ¼ cup of the water in a bowl. Add yeast, honey and mix until yeast dissolve.
Add 4 tablespoons of flour and mix until you’ll obtain a runny dough (poolish).
Cover with cling film and leave it to rest for 15 minutes in a warm environment.
Make the dough & proof
Place the remaining flour in a medium bowl.
Mix salt with the remaining water on a cup until dissolved and add it to the bowl with flour. Add also the yeast mixture, and lard.
Mix with your hands (or on a stand mixer) until all ingredients are combined.
Transfer the dough to a working surface and start kneading. You’ll find the dough is a bit dry at the beginning, but just keep working. You can also use one or two tablespoons of water if needed.
After 20 minutes of kneading by hand (or 8-10 in a stand mixer), you’ll end with a smooth, non-sticky, and elastic dough.
Shape the dough into a ball and place it in a large bowl previously greased with oil.
Cover with cling flim and allow to proof for about 2 hours or until doubled in size.
Dust with flour a working surface. Transfer the dough and cut it in two pieces of about same weight. Cover one of the pieces with cling film while working on the other.
Roll the dough into a flat long and thick sheet.
Cut the dough into rhombus (or rectangles) about 8cm (3″) size. Roll and cut also the remaining piece of dough.
In a frying pan heat a good amount of frying oil or lard.
Working in batches fry the dough pieces until they puff, flipping them two or three times and tremoving them from the oil when they will be crispy and start to brown.
Place gnocco fritto in a paper lined plate and serve while they’re still warm alongside with sliced cured meats and cheese.
The recipe calls for bread flour, this means you’ll need a flour with a good protein content, no less than 10-11%. Some brands of all purpose flours are sometimes strong enough to even make bread with it, so, look on the label of your flour package to know how much protein has.*Nutrition info doesn't include oil for frying gnocco.