- 35g Lard
- 500g 0 Flour
- 5g Sugar
- 15g Salt
- 125g Water
- 100g Whole Milk
- 12g Instant Yeast
- Seed Oil
The fried gnocco belong to the traditional Emilian cuisine. The original recipe for fried gnocco requires frying in lard, but today we prefer the use of oil as an alternative. The fried gnocco is a very easy recipe to prepare, you just have to have a little patience to knead the ingredients together: flour, water, milk, lard and yeast. It can be enjoyed hot, once fried and lightly warmed, accompanied with cold cuts. With the passage of time the fried dumpling has taken on different names, its goodness has remained intact!
To prepare the fried gnocco, first mix the water with the milk.
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.
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.
After this time, 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 pieces. Don't throw away the clippings, but knead them again.
Once cut, cook them in hot seeds oil at 170 ° for about 1 minute, 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!