Photograph of the finished Gnocco fritto

Italy · Bánh bột chiên phồng Gnocco fritto

Gnocco fritto

50 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 440 g
  • Photograph of Dry yeast Dry yeast 8 g
  • Photograph of Pork fat Pork fat 80 g
  • Photograph of Fresh milk Fresh milk 200 ml
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 200 g
  • Photograph of Oil Oil 1 l
  • Photograph of Salt Salt 16 g

Method

  1. 1 Knead the flour with milk, yeast, salt, and lard until the dough is smooth and elastic.
  2. 2 Let the dough rise for 1 hour; the lard in the dough is what makes the bread puff up and have a hollow center.
  3. 3 Roll the dough thinly, about three millimeters thick, then cut it into diamond shapes.
  4. 4 Deep-fry in very hot oil; the cakes will puff up immediately. Turn them over once to ensure even browning.
  5. 5 Remove from the oil, drain, and serve hot with a topping of raw prosciutto ham.

With an appliance

  • Air fryer 50 min

    Replace step 4: spray oil and then brush a very thin layer of lard onto both sides of the dough, fry in an air fryer at 200 degrees for 7 minutes, flipping at the 4th minute; the pastry will be less porous than the deep-fried version but will still be puffy and golden brown around the edges.

Start cooking