I didn't know that Gnocco Fritto was famous all over the world, I just realised that reading this article from the webzine "Seriouseat" . Apparently in NYC you can find a very good one at "Bianca".... Anyway if you are not from NY or you can't find Gnocco fritto in your town: here is the recipe! But first let me explain what we are talking about:
Gnocco fritto is a traditional (Emilia Romagna) fried appetizer, a square piece of fried kind of bread dough which can be served with italian deli meat, Parma ham, mortadella, culatello, salami or cheese or with veggies like fried Cicoria or Cime di rapa. The souther version of gnocco fritto could be the so called "Pizza fritta" but this is another story...... Preparing Gnocco fritto at home is very easy, you just need few ingredients and a little time. It's such a plasure to eat a warm gnocco fritto that you should really try to make it at home. Enjoy the recipe!
Ingredients:
500gr bread flour
70gr olive oil or lard (traditionally lard)
10gr salt
12gr fresh yeast or (6 dried)
1 teaspoon sugar or honey
180ml lukewarm water
1/2 lt of olive oil or frying oil (traditionally lard)
Tools:
A small and a large bowls, a worktop, a rolling pin, a knife, a large frying pan
Method:
In a small bowl mix the fresh yeast and 50ml of lukewarm water (from the 180ml), add the sugar (or honey), mix well. Add 2 Tbs of flour (from the 500gr), mix well and let it rest for 1/2 hour, till the mixture is bubbling (we call this a "polish"). When the polish is read pour it in a large bowl, add the remaining flour, the salt, the oil or lard, mix and knead the dough. Shape a ball of dough, clean and flour the bowl. Let the dough rest in a warm place till it triple its size.
If everything is ok the Gnocco will expand
and turn on the other side by itself. Help it with a fork if this
doen't happen. Fry untill the gnocco gets lightly brown, drain and place
on a paper towel.
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