Gnocco Fritto

Here is a practical version of this recipe, organized to make preparation easier.

A clear recipe guide based only on the available ingredients, quantities, and method.

Ingredients

• 500gr bread flour
• 70gr olive oil or lard (traditionally lard)
• 10gr salt
• 12gr fresh yeast or (6 dried)
• 1 teaspoon sugar or honey
• 180ml lukewarm water
• 1/2 lt of olive oil or frying oil (traditionally lard)
• Tools:
• A small and a large bowls, a worktop, a rolling pin, a knife, a large frying pan

Ingredient Notes

• 500gr bread flour: Use the quantity shown in the ingredient list.
• 70gr olive oil or lard (traditionally lard): Use the quantity shown in the ingredient list.
• 10gr salt: Use the quantity shown in the ingredient list.
• 12gr fresh yeast or (6 dried): Use the quantity shown in the ingredient list.
• 1 teaspoon sugar or honey: Use the quantity shown in the ingredient list.
• 180ml lukewarm water: Use the quantity shown in the ingredient list.
• 1/2 lt of olive oil or frying oil (traditionally lard): Use the quantity shown in the ingredient list.
• Tools:: Use the quantity shown in the ingredient list.
• A small and a large bowls, a worktop, a rolling pin, a knife, a large frying pan: Use the quantity shown in the ingredient list.

Instructions

1. Step 1 In a small bowl mix the fresh yeast and 50ml of lukewarm water (from the 180ml), add the sugar (or honey), mix well. Add 2 Tbs of flour (from the 500gr), mix well and let it rest for 1/2 hour, till the mixture is bubbling (we call this a "polish"). When the polish is read pour it in a large bowl, add the remaining flour, the salt, the oil or lard, mix and knead the dough. Shape a ball of dough, clean and flour the bowl. Let the dough rest in a warm place till it triple its size. When the dough is ready, heat up the frying oil in a large frying pan. Place the dough on a floured worktop. Roll it out with a rolling pin, must be abiut 3 mm. tick. With a knife shape the dough rhombus (or squares) and fry immediately one by one. If everything is ok the Gnocco will expand and turn on the other side by itself. Help it with a fork if this doen't happen. Fry untill the gnocco gets lightly brown, drain and place on a paper towel. Gnocco fritto is ready! Serve it warm with your favourite deli meat and Italian cheese. Buon appetito!

Tips for Success

• Read the full method before starting.
• Prepare and measure the ingredients in advance.
• Follow the times and temperatures stated in the method.

Storage

The source does not provide storage guidance; use food-safety practices appropriate to the ingredients.

Reheating

The source does not provide reheating guidance.

Final Notes

Serve the recipe as directed and keep this guide handy for the next time you make it.

Recipe research inspired by: myitaliancuisine.blogspot.com

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