INGREDIENTS
- 500 g of type 0 flour;
- 50 g of lard (or two tablespoons of extra virgin olive oil);
- 12 g of instant yeast for savoury preparations;
- 10 g of fine salt;
- 5 g of granulated sugar;
- 100 ml of warm milk;
- 125 ml of water;
- Qb. peanut oil for frying.
STEP
- First mix the water with the milk:
- Take a bowl and pour in the flour, the baking powder for savoury preparations, the sugar and the salt;
- Mix the powders, then add the lard and knead with your hands. Pour in the milk and water mixture, once the powders have absorbed the liquids, transfer the dough onto a floured pastry board;
- Form a compact, dry loaf, place it in a bowl, cover with a cotton cloth and leave to rest for about 15 minutes in the oven with the light on;
- Once the time has passed, take the dough again, lightly sprinkle the pastry board with flour and divide it into two loaves;
- Take a piece of dough (cover the rest with the bowl), roll it out with a rolling pin until you get a very thin sheet of 2 millimeters. Level the edge of the sheet of dough, then cut out diamonds or rectangles (give them the shape you like). Do not throw away the scraps, but knead them again;
- Fry in boiling oil for about 1 minute, no more than 3-4 pieces at a time, once the first part is golden, turn and continue on the other;
- Drain the Gnocchi on a plate lined with absorbent paper, continue in this way with all the others;
- The fried gnocchi are ready… enjoy them hot, perhaps accompanied by cold cuts and soft cheeses!
NOTE
Once the fried gnocco dough is ready, you can store it for up to 12 hours, after which you will have to choose whether to cook it or freeze it. You can freeze the dough raw, then let it defrost in the refrigerator, then let it acclimatize at room temperature for a couple of hours before rolling out the dough and coooking.
