Basic gnocco fritto
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- Abigail Donnelly
- 12
- Easy
- 40 minutes
- 10 minutes
- Woolworths Italian Pinot Grigio 2015
Ingredients
- 350 g flour
- 1 x 10 g dry yeast sachet
- 1 t salt
- 1 t sugar
- ½ cup milk
- 1/3 cup water
- sunflower oil, for frying
- extra virgin olive oil, for serving
- balsamic vinegar, for serving
- dried, crushed chilli, for serving
Cooking Instructions
Sift the dry ingredients into a bowl. Gently heat the milk in a saucepan until just warm over a medium heat, then add the water.
Make a well in the middle of the dry ingredients and add the milk and water. Knead on a floured surface for 5 minutes until soft. Place the dough into a greased bowl and cover with a clean tea towel. Place in a warm area and allow to rise until doubled in size.
Heat the oil in a deep saucepan. Roll out a small amount of dough on a floured surface to a thickness of 3 mm. Slice diagonally into pieces using a sharp knife. Fry in very hot oil until puffed and golden. Drain on kitchen paper and season with sea salt. Repeat with the remaining dough.
Serve with the olive oil, balsamic vinegar and crushed chilli.
Cook's note: These salty, fried "dumplings" from Modena are traditionally made using flour and lard and served with affettati misti - a cured meat platter.
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