Fried Gnocchi
Presentation
If you're looking for an irresistible appetizer steeped in tradition, fried gnocchi are the perfect choice. Typical of Emilia-Romagna, these soft, golden-brown puffs of dough are a true icon of Italian street food and aperitivo. In this article, I'll show you how to make them to perfection at home—crispy on the outside and soft on the inside, perfect for pairing with local cured meats and cheeses. Grab your apron and get your hands dirty: let's discover all the secrets to a flawless result that will wow your guests!
Ingredients:
- 100g of type 0 flour
- 25g of type 1 flour
- 25g of whole milk
- 25g of water
- 20g of lard
- 3g of fresh brewer's yeast
- 1 pinch of sugar
- 1 pinch of salt
- seed oil or lard for frying
Preparation:
Dissolve the yeast in a little water and milk, then combine the flours in a large bowl and add the lard. Mix lightly with a fork and 1 add the dissolved yeast, mixing it into the dough. Begin kneading by hand and gradually add half the milk and half the remaining water. Add a pinch of sugar and 2 finally, a pinch of salt. Continue kneading outside the bowl for about 5 minutes, shape the dough into a ball, and 3 it rise for 90 minutes in the bowl, covered with plastic wrap.
Once the dough has risen, roll 4 out with a rolling pin to a thickness of about 2 mm. Then, using a pizza cutter 5 divide the dough into irregular diamonds and fry 6 3-4 at a time, in seed oil (or, even better, lard) at 190°C until golden brown. Drain the excess oil on paper towels and serve while still hot and fragrant!
Advise
- No lard : you can replace the lard with the same amount of olive oil or butter.
- Dough thickness : if you leave 2-3 millimeters of thickness the gnocchi will be softer, with a thinner thickness it will become crispier.
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