A sumptuous, hot carb fix. Gnocco fritto is what everyone in Emilia Romagna, so the area where Parma Ham and Culatello were born, eats to accompany cold cuts.
For six people:
- White flour 500 grams
- Sugar 1 tablespoon
- Salt 10 grams
- Water 180 ml
- Brewers Yeast 12 grams
- Melted lard 70 grams
- Olive oil or any lighter oil like lineseed etc.
- Mix yeast, sugar and 50 ml of room temperature water, mix well
- Add two spoons of flour and keep adding flour until you have a very very soft mix. Rest for 30 minutes.
- Now mix all the remaining flour with the above mix.
- Add the melted lard. Then mix 10 grams of salt with 125 ml of room temperature water. When all the salt is diluted mix all the water to the mix.
- Now move the mix to a wooden table/table with flour sprinkled over and work it until it's homogeneous. Once homogeneous make it in the shape of a ball and with a knife draw a cross shape on top of it.
- Put it in a bowl and let it rise for 4 hours. Cover the bowl with some transparent film. Do not leave in a room with freezing aircon or very hot.
- After that take the mix and make it about 3 mm tall and cut it into squares of 8-10 cm per side.
- Now prepare a pan with at least 5 cm of olive oil/oil, make sure its very hot before you start putting in your gnocco. Fry them and put them on kitchen paper so they dry.
- Put only a few at a time.
Serve them hot. Put some very thin Prosciutto ham or Gorgonzola on top and watch it melt.
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