Darina Allen

Gnocco Fritto

Preparation info
  • Makes Approx.

    30

    • Difficulty

      Easy

Appears in
The New Ballymaloe Bread Book
The New Ballymaloe Bread Book

By Darina Allen

Published 2023

  • About

From the Emilia-Romagna region of Italy, these puffy little deep-fried pillows are an irresistible and traditional accompaniment to prosciutto, salami and cheese.

Ingredients

  • 1 teaspoon dried yeast
  • 160 ml tepid water
  • 350 g

Method

Mix the yeast with the tepid water, then leave in a warm place. After about 5 minutes, it will have a creamy, slightly frothy appearance on top.

Put the flour into a bowl, then add the yeast and water. Sprinkle in a pinch of salt, then rub in the lard. Mix to a soft dough, then knead for 4–5 minutes, until the dough is smooth and springy. Put the ball of dough in an oiled bowl, cover an