Gnocco fritto
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- Abigail Donnelly
- 8
- Easy
- 20 minutes, plus 2 hours’ proving time
- 30 minutes
- Woolworths Spier Peachy Chenin Blanc
- Buy Ingredients Here
These little nibbles are traditionally stuffed with mortadella. I used Parma ham and served it with baked smoked mozzarella. You can also add rocket and sundried tomatoes. Serve them with a Negroni or Aperol spritz.
Ingredients
- 200 g flour
- 30 g cold butter, cubed
- 2 t dried yeast
- 1⁄2 cup warm water, plus 1 T
- salt, to taste
- oil, for deep-frying
- 370 g Woolworths mozzarella
- 2 cloves garlic, crushed
- Parma ham or salami, for serving
- Woolworths green olives with garlic, for serving
Cooking Instructions
1. Rub the butter into the flour using your fingertips until crumbly in texture.
2. Mix the yeast with the water and allow to stand for 2 minutes. Add the salt to the flour mixture, then make a well in the flour and start incorporating the water. Knead for 10–15 minutes, then allow to prove in a warm spot for 2 hours, or until doubled in size.
3. Roll out the dough to a thickness of 1⁄2 cm, then cut into 3 x 6 cm strips.
4. Heat the oil in a saucepan over a medium heat, then fry the dough until puffy and crispy. They do not have to be brown. Drain on kitchen paper.
5. While you’re frying the bread, place the mozzarella and garlic in an ovenproof dish, then bake at 180°C for 15 minutes until golden brown and melted. Serve the bread with the cheese, Parma ham or salami and olives.
Find more Italian recipes here.
Photographs: Jan Ras
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