Gnocco Fritti

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Cuisine Italian

Ingredients
  

Dough

  • 180 ml Water luke warm
  • 500 g 00 or Plain Flour
  • 7 g Fast Action Dried Yeast
  • 1 tsp Caster sugar
  • 10 g Salt
  • 70 g Lard or Margarine cubed

Frying

  • Oil for deep frying eg Sunflower

Instructions
 

  • Dissolve the yeast in the lukewarm water with the sugar.
  • Add flour and salt into a bowl. Add margarine, the yeast dissolved into water and mix to form a dough.
  • Transfer to a floured surface and knead for 8 to 10 minutes, until you reach a smooth and elastic dough.
  • Place in a lightly oiled bowl, covered with a linen cloth or cotton cover and store in a warm place until double in volume, about 1 hour.
  • Roll out the dough to a 2 to 3mm thickness. Cut the dough into diamonds 8-10cm with a pizza cutter
  • Heat the oil until hot and deep fry the diamonds, a few at a time. The dough will puff immediately. Cook on both sides until golden.
  • Remove with a slotted spoon and drain on kitchen paper.
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