Gnocco Fritto

Method

1. Mix the flour, instant yeast, a pinch of brewer’s yeast powder, salt, lard, white wine, milk, and water. Combine everything by hand until a dough forms.
2. Cover the dough and let it rest for about 30 minutes.
3. After 30 minutes, work the dough briefly to make it smoother. If it is too sticky, add a little flour. The dough should be fairly moist.
4. Let the dough rest for another 15 minutes.
5. Roll out the dough with a rolling pin or a pasta machine, not too thin. The thickness should be around level 4 on a pasta machine.
6. Cut the rolled dough into desired shapes (triangles, rectangles, etc.).
7. Heat lard in a deep pot to 180°C (350°F). Fry the pieces in batches, turning them when they puff up and become golden. Cooking is very quick.
8. Drain on paper towels and serve immediately with cured meats such as salami, capocollo, or prosciutto.