Gnocco fritto

Ingredients

• 160 ml milk
• 7 g (1 sachet) dried yeast
• 300 g (2 cups) plain flour, plus extra for rolling
• 1 tsp fine salt
• 30 g lard or butter, softened
• vegetable oil (or extra lard), for deep-frying
• 300 g cured meat, such as mortadella and prosciutto, to serve

Resting time: 1 hour

Instructions

1. Heat the milk in a small saucepan over low heat until it is lukewarm (between 27°C-35°C). Remove from the heat, then stir in the yeast and leave to activate for 10 minutes.
2. Place the flour, salt and lard or butter in the bowl of a stand mixer fitted with a dough hook. Use your fingertips to rub the lard or butter into the flour. Add the milk and yeast mixture, then mix on low speed until a smooth dough comes together. Transfer to another bowl, cover and stand in a warm place for 1 hour or until doubled in size.
3. Preheat the frying oil or lard to 180°C.
4. Roll out the dough on a lightly floured surface to 3 mm thick. Using a ravioli cutter or knife, cut diamond shapes or rectangles out of the dough.
5. Fry a few pieces at a time until puffed and golden. Remove from the oil using a slotted spoon and drain on a wire rack placed over a tray. Transfer to paper towel to soak up any extra oil.
6. Serve warm with cured meats.

Photography by Adam Liaw.

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