Gnocco Fritto
Instructions
To prepare the gnocco fritto, crumble the brewer's yeast in a bowl (1), add the teaspoon of sugar, then pour in cup (50 ml) of lukewarm water (2): melt the yeast by stirring with a teaspoon (3), then add 2 tablespoons of flour (4), enough to obtain a very soft batter (5), and leave it to rest for half an hour. After half an hour, pour the remaining flour into a large bowl, add the batter (6) and the lard (7), after that melt the salt in about cup of lukewarm water (8); once the salt has melted, pour the water into the bowl and begin to knead (9).
Once all the liquid has blended with the flour (10), place the dough on a floured pastry board and knead it until smooth and even (11), then give it a round-shape and cut a cross into the surface (12); now place it in a large floured bowl (13) and cover with cling film (14). Let it rise for about 4 hours in a lukewarm place free from drafts, until it triples in volume.
After the time given, take the dough, knead it again on a floured pastry board (16) and roll it out very thinly until 1/8 inch (3 mm) thick (17); with a smooth pastry cutter cut it into rhomboid pieces about 3-4 inches (8-10 cm) to a side (18).
At this point prepare a pot with plenty of olive oil (or lard) and heat it well (19).
Put few pieces of dough at a time into the boiling oil (or lard), fry (19) and drain them with a slotted ladle (21) and let them dry on kitchen paper to drain the excess oil.
