Gnocco Fritto

Tasty, golden, flour bubbles that can turn any appetizer into a banquet!

Pour part of the water into a bowl and dissolve the salt. Set it aside.
Heat the remaining water with the milk, to a 30°C/86°F temperature and dissolve the yeast.
Knead the flour with the oil, then add the salted water.
Knead all the ingredients. Let the dough rise, in the oven, after setting it on proofing mode: your dough will double in about 15 minutes.
Once the dough has leavened, roll it out till it is about 3mm/0.1in thick and cut several 8cm/3.1in lozenges with a pastry wheel cutter.
Deep-fry them in hot oil for 30 seconds, until the lozenges swell and take a golden colour.
When your dumplings are done, put them to dry on paper towels and pat them gently.
Serve them in a simple basket, accompanied by ham, salami, cheese or anything your imagination might suggest.

Maria Borg