Deep-fried stuffed pasta
Gnocco fritto is deep-fried stuffed pasta preferably eaten on Sundays in Emilia Romagna.
Ingredients (4 people):
1 block of yeast
500g lard (or butter oil)
3 tablespoons of olive oil
Put flour in a bowl and form a cavity. Heat milk and dissolve yeast in a little cup. Add dissolved yeast, a large pinch of salt, three tablespoons of olive oil and half the milk, and stir until smooth. Add the remaining milk and form a dough ball. Rest the dough for about 2-3 hours.
Roll the dough about half to three quarters of a centimetre thick and cut into squares of six to ten centimetres length. Heat the lard in a pan and fry the dough pieces for 1-2 minutes. Drip off and serve.