Yields8 ServingsPrep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins
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Gnocco Fritto

Ingredients

 400 g 00 Flour
 100 g Prosciutto
 180 ml Water
 7 g Dry yeast
 3 tbsp Olive oil
 2 tsp Salt
 Pinch of sugar
 Vegetable oil for frying

Method

1

Mix yeast with water and sugar. Make the dough by adding flour, yeasted water and salt. Knead until smooth and sit at room temperature, covered, for 2 hours, until it almost triples in size.

2

Roll the risen dough onto a floured surface to 3-4 mm thick. Cut the dough into 5x5 diamond shapes.

3

Heat up the oil in a medium size pot. use enough oil so that it comes half way up the sides of the pan. When the oil is hot (175 C, if you have a thermometer or when a small piece of bread topped into the oil sizzles up straight away and turn golden in 30 seconds), drop in the diamond shapes, in batches. Cook on both sides for 2-3 minutes until golden. Drain on kitchen paper and repeat until all dough is cooked. Serve hot, sprinkled with salt and alongside cold cuts of meat, pickles and cheese.

Ingredients

 400 g 00 Flour
 100 g Prosciutto
 180 ml Water
 7 g Dry yeast
 3 tbsp Olive oil
 2 tsp Salt
 Pinch of sugar
 Vegetable oil for frying

Directions

1

Mix yeast with water and sugar. Make the dough by adding flour, yeasted water and salt. Knead until smooth and sit at room temperature, covered, for 2 hours, until it almost triples in size.

2

Roll the risen dough onto a floured surface to 3-4 mm thick. Cut the dough into 5x5 diamond shapes.

3

Heat up the oil in a medium size pot. use enough oil so that it comes half way up the sides of the pan. When the oil is hot (175 C, if you have a thermometer or when a small piece of bread topped into the oil sizzles up straight away and turn golden in 30 seconds), drop in the diamond shapes, in batches. Cook on both sides for 2-3 minutes until golden. Drain on kitchen paper and repeat until all dough is cooked. Serve hot, sprinkled with salt and alongside cold cuts of meat, pickles and cheese.

Gnocco Fritto