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| Foto tratta da lafattoria.it |
The first time I ate the gnocco fritto was in Milan five years ago.
With my husband and some my dear friends, an evening all together, we had dinner the tavern of "Gnocco Fritto".
A really nice place, where they serve cold meats and cheeses accompanied by jams and honey, and also these fried dumplings.
The origins are Emilia, this year I was able to retrieve the recipe that I hope you like it.
Ingredients
0,88 oz. (25g) yeast
1 teaspoon of sugar
1 teaspoon of salt
17, 6 oz. (500gr) flour
5/8 cup (70gr) lard, or butter, softened
Oil for frying
Approximately 6,76 fl. oz (200ml) warm water
In a bowl, dissolve yeast in warm water and two tablespoons of sugar. Cover for 10 minutes. (the yeast will increase in volume)
Meanwhile put the remaining ingredients in a 'another bowl and pour into the yeast dissolved, begin to pour water little by little, until you get a smooth and homogeneous.
Shape into a ball, sprinkle with a handful of flour and cover with a cloth, making it stand for 4 hours.
Roll out the dough with a rolling pin into a thin sheet and cut out many squares about 2,75 in.(7cm) high
Fry in hot oil a few at a time and serve them hot.
Council: the amount of water depends on the flour, add little at a time, while the dough is worked, gradually must detach from the hands.
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