Gnocco Fritto

In a small bowl, mix the yeast with warm water and sugar. Let it sit for 5–10 minutes until frothy. In a large mixing bowl, combine flour and salt. Gradually add the yeasted water, mixing until a dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp tea towel, and let it sit at room temperature for 2 hours. The dough should almost triple in size.

Roll the risen dough onto a floured surface until it is 3–4 mm thick. Using a sharp knife or a pizza cutter, cut the dough into 5x5 cm diamond shapes.

In a medium-sized pot, heat enough oil to come halfway up the sides to 175°C (check with a thermometer or ensure a small piece of bread sizzles and turns golden in 30 seconds). Carefully drop in the dough diamonds in batches, frying for 2–3 minutes on each side until golden brown and puffed.

Remove the fried dough with a slotted spoon and drain on kitchen paper to remove excess oil. Repeat until all the dough is cooked.

Serve hot, sprinkled with a pinch of salt. Pair with prosciutto, salami, pickles, and cheese for an authentic Italian antipasto experience.