Gnocco Fritto is an italian appetizer very popular in the country. A deep fried dough so crispy on the outside and puffy in the inside which is served with various cured meats and cheese.
Pour 50 ml of lukewarm in a glass. Add yeast, malto and mix until yeast dissolve.
Add flours in a large bowl, make a well in the middle and add the yeast mixture. Using a fork mix to make a muddy dough ONLY using a small amount of the flour in the middle. Take more flour from the borders and cover the yeast mixture.
Let it sit for 30 minutes in a warm place.
Dissolve salt in 130ml of water then pour it over the flour. Add lard and start incorporating the ingredients in the bowl.
Transfer the dough to a surface and knead for about 13-15 minutes by hand (or 5-7 in an electric stand mixer). You need to achieve a smooth and elastic dough. If it’s necessary add one or two tablespoon of water.
Return the dough to the bowl, cover with cling film and let it proof until doubled in size. About 2 hours, depending in the room temperature.
Dust with flour a working surface. Divide the dough in two pieces of about same weight. Cover one of the pieces while working on the other.
Roll the dough into a flat long sheet.
Cut the dough into rhombus (or rectangles) about 8cm (3″) size. Do same with the other piece of dough.
In a frying pan heat a good amount of frying oil or lard. Working in batches fry the dough until they puff, flipping them two or three times and taking them off the oil when they will be crispy and start o brown.
As the gnocco is coming out the oil, place them in a paper lined plate and serve while they’re still warm.
Nutrition Information
Serving: 1grams
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