Gnocco Fritto

By Andy Cooks · 120 min

Ingredients

Instructions

1. Mix the warm water, yeast, 50g lard and flour until a dough forms.
2. Knead on a floured surface for 5-6 minutes until smooth.
3. Cover the dough and let it rest for 1-2 hours, until doubled in size.
4. Roll the dough on a lightly floured surface to about 3mm (1/8 inch) thick.
5. Cut the dough into small squares using a pasta roller or bench scraper.
6. Heat the lard or oil to 160-170°C (320-340°F).
7. Fry the squares in batches, flipping them halfway through, so the pan is not overcrowded and the oil temperature stays steady.
8. Lift the fried gnocco from the oil and drain on a wire rack.
9. Serve hot with sliced cured meats and cheese on the side.

Summarized from Andy Cooks's video. Watch it for the details.

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