Gnocco Fritto (fried dough pillows
Equipment
- Kitchen mixer with dough hook(not necessary, you can also knead the dough by hand)
- Rolling pin or a pasta machine through which you can run the dough sheets
- Dough wheel or a pizza cutterto cut the dough
- Deep fryer or panfor frying the gnocco fritto
Ingredients
- 500 gram semola ''00'' wheat flour
- 200 gram water
- 7 gram dry yeast
- 12 gram fine sea salt
- 65 gram olive oil extra virgin
- Tasty addition of your choice of Italian ham, parmesan cheese, grilled vegetables or burrata on top of your gnocco fritto.
Instructions
Rising of the porridge
- Mix all the dry yeast with 60 grams of the water until the yeast has soaked in the water.
- Add 60 grams of the flour and mix it together until combined.
- Cover and let it rise for an hour.
Finishing the dough
- Mix the rest of the flour and water with the just risen mass. Knead this together briefly.
- Add the salt and olive oil. Knead everything into a whole. This may take several minutes.
Roll out dough or roll it out in the pasta machine.
- Once your dough is nice and compact, you can roll it out with the dough roller or pasta machine.
- Make sure you maintain approximately the thickness indicated in the photo.
- Cut the squares with the pastry wheel into approximately 6/8 centimeter squares. In the meantime, heat your deep fryer or pan with sunflower oil to 175 degrees.
Frying the gnocco fritto
- Fry the squares. When you put them in you will see that they will swell completely. This is good! You can turn them once after +/- 45 seconds so that the other side is also fried. When they are golden yellow you can take them out and salt them immediately with a little sea salt.
Presenting the gnocco fritto
- Serve your gnocco fritto with an Italian ham with some grated parmesan cheese on top, or some grilled vegetables with pieces of burrata and basil, delicious! I hope it tastes well!