Gnocco Fritto

Steps

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1. 1
   Combine flour, instant yeast, a pinch of active dry yeast, and salt in a large bowl.
   ▶ ≈0:49
2. 2
   Add lard, white wine, milk, and water, then slowly mix everything together by hand until combined.
   ▶ ≈1:04
3. 3
   Cover and let the dough rest for about 30 minutes to rise.
   ▶ ≈1:42
4. 4
   After 30 minutes, knead the dough to make it smoother; add a little flour if needed, but keep it moist.
   ▶ ≈2:33
5. 5
   Cover again and let rest for 15 minutes.
   ▶ ≈3:06
6. 6
   Roll out the dough using a rolling pin or pasta machine to a medium thickness (about level 4 setting), then cut into desired shapes such as triangles or rectangles.
   ▶ ≈3:18
7. 7
   Heat lard to about 180°C (350°F). Fry the dough pieces in the hot lard until golden and puffed. The cooking is very quick and the dough will swell immediately.
   ▶ ≈3:53
8. 8
   Drain the fried pieces and serve immediately while still hot, with cured meats such as salami, capicola, and prosciutto, along with cheese.
   ▶ ≈4:55