The perfect snack to start off your next dinner party! Served best with cold cuts, like prosciutto and mortadella..
- Preperation time: 15 min
- Cooking Time: 10 min
- Makes: 25 - 30
- 350g Plain Flour
- ½ tsp dry active yeast
- 1 tsp salt
- 50g unsalted butter
- 160ml milk, warmed
- 1 tbsp olive oil
- Vegetable for frying
- Papandrea Fine Foods Mortadella and Prosciutto
- Add all the dry ingredients to a large mixing bowl. Use your hands to rub the butter into the dry ingredients. Add the milk and olive oil, then combine with your hands.
- Transfer to a wooden board and knead for 5-8 minutes or until a smooth dough ball forms.
- Return the dough to the bowl, cover with a tea towel and set aside in a warm spot for 3-6 hours or until doubled in size.
- Take a small portion of the dough and roll this through a pasta machine until it is approx. 3mm thick. Alternatively, do this with a rolling pin.
- Use a pastry cutter to cut the dough into either squares or rectangles (they do not have to be perfect, we quite like to do a mix of both shapes).
- Heat vegetable oil in a deep frypan or saucepan over high heat. Test the oil with a scrap piece of dough, it should bubble immediately.
- Place squares and rectangles of dough in the oil, they should start to puff up almost immediately.
- Use a spoon to pour the hot oil over the gnocco fritto, this will help them to puff. Rotate them regularly and watch that they do not burn.
- Once they are a deep golden colour, remove from the oil and place on a paper towel to drain the excess oil.
Serve the gnocco fritto with mortadella and prosciutto. We have topped our mortadella gnocchi fritti with fresh buffalo mozzarella and pistachio pesto.