Name: Fried Gnocco
Yield: 5
Cuisine: Italian
Ingredients: Lard: 35g; 0 Flour: 500g; Sugar: 5g; Salt: 15g; Water: 125g; Whole Milk: 100g; Instant Yeast: 12g; Seed Oil

zakudya:

Chitaliyana

Katumikira 5
Hard

zosakaniza

35ga Mafuta anyama
500ga 0 ufa
5ga shuga
15ga Salt
125ga madzi
100ga Mkaka lonse
12ga Instant Yeast
kuti mwachangu
Mafuta mbewu

Directions

The gnocco yokazinga za chikhalidwe Emilian zakudya. Chinsinsi choyambirira gnocco yokazinga amafuna Frying mu mafuta anyama, koma lero timakonda kugwiritsa ntchito mafuta ngati fanizoli. The gnocco yokazinga ndi Chinsinsi zosavuta kukonza, umafunika kukhala woleza mtima kwa knead zosakaniza pamodzi: ufa, madzi, mkaka, mafuta anyama ndi yisiti. Iwo akhoza kusangalala nalo otentha, kamodzi yokazinga ndi mopepuka analimbikitsa, limodzi ndi mabala ozizira. Ndi ndime ya nthawi dumpling yokazinga watenga pa mayina osiyanasiyana, ubwino wake wakhala liziyenda!

masitepe

1 Zatheka	To prepare the fried gnocco, first mix the water with the milk.
2 Zatheka	In a bowl pour the flour, instant yeast, sugar and salt. Mix the powders and then incorporate the lard. Mix with your hands and pour in the milk and water mixture.
3 Zatheka 60	Once the powders have absorbed the liquids, transfer the mixture to a floured pastry board. Form a compact and dry dough, place it in a bowl, cover with plastic wrap, let the dough rest for at least an hour for a maximum of 12 hours, in a cool place.
4 Zatheka	Patapita nthawi iyi, resume the dough, lightly sprinkle the pastry board and divide into blocks with a knife. Take a single loaf (cover the rest with the bowl), roll the dough with a rolling pin until you get a very thin sheet, no more than a couple of millimeters. Trim the edge of the dough with a wavy dough cutter. Then cut out 8x7 cm parallelograms. In doing so you should get about 50 zidutswa. Don't throw away the clippings, but knead them again.
5 Zatheka 1	Once cut, cook them in hot seeds oil at 170 ° za 1 miniti, no more than 3-4 pieces at a time. Once golden, the first part turns and continues on to the other. Drain on absorbent paper and continue with all the others. Your fried dumpling is ready, enjoy it hot!